The ‘elbow’ section is the biggest part and this is called the hock. It can be cut from the front or the back leg. Fresh hocks can be used whole or sliced up for stews and potjies. Eisbein is a cured hock. The skin around the hock and the shank contains large amounts of collagen which turns into gelatin when cooked. Hock and shank meat is often added to terrines or meat loaves, which are eaten cold, as the gelatin will ‘set’ the dish while also providing meaty flavour.