Item: Jarret de porc braisé
Date: May 27, 2013
Location: Au Dauphin, Strasbourg, France
Jarret de porc braisé, or braised ham hock, is a specialty in the Alsace region of France. It reminded me of the German eisbein, which would make sense because Strasbourg (where I had this dish) is so close to the France-Germany border, and so lots of food and culture in the city were a French-German mix.