I have no idea, it's a cut they don't sell in the Netherlands and I'm not sure what a bacon hock is either.Schweinshaxe - is that a bacon hock?
Google told me its the part of the leg right above the ankle, which makes sense because it has two bones next to eachother and we (and pigs) only have that in lower legs and forearms.
I bought it because it looked pretty tasty (even if somewhat dried out from spending likely too long in the warming thing to wait for someone to buy it) and I was pretty hungry. Plus, can't go too wrong for 4 euros!