One of the greatest things about life in Bavaria is the combination of a Weißbier, a potato dumpling, and a Schweinshaxe! It took me a while to realise this though. On first arriving in Munich I'd see the locals out and about tucking into these huge hunks of fatty meat on the bone. I'd think uggghhh! How can anyone eat THAT??? Then a friend forced me to try and since then there has been no looking back. I've found that the restaurant which consistently serves up the best Schweinshaxe is Dürnbräu. For alternative locations you should check out Haxentest.de. They rate the top 3 spots as Straubinger (city center), Grosswirt (Neuhausen) and the Lindwurmstüberl (Isarvorstadt). ...
What is Schweinshaxe?
Schweinshaxe is a speciality of Bavaria. In English the word means "Knuckle of Pork", or in French "Pieds de porc". This cut of meat comes from the pig's leg, between the knee and the ankle. Cuts from the hind legs tend to be meatier than those from the front legs but both taste the same. Traditionally the meat is highly salted before being roasted.
Generally a restaurant menu will offer "Halbehaxe", i.e. a half knuckle. This is plenty for most appetites. Some restaurants, such as the one at Andechs for example, only sell the full knuckle. You'd be well advised to share one of these between two!