Surhaxen is a German word for "boiled knuckle". Surhaxen is also known as Schweinshaxe, Haxe, Stelze, Eisbein.

These days, pickled meat is regarded as a delicacy in Austria. Surhaxen which is also defined as pickled pigs’ trotters is one of the  specialties of the Mostviertel, the cider-producing region of Lower Austria. Surhaxen is made from fresh pigs’ trotters which are re left to soak in brine for four (4) to six (6)  weeks, at the end of which they are rubbed with garlic, roasted in the oven and served with a warm white cabbage salad (Sauerkraut ).