with plenty of beer!
I saw plenty of hocks and knuckles there, but no necks! Agree on the plenty of beer, absolutely. I was delighted to find Pilsener Urquell at Trader Joe's when I got home.
I always order "echine" when I see it on the menu in a French restaurant. Very underrated cut. Once a waiter told me that they'd cooked it for nine hours.
you will get roast pork shoulder or sometimes translated as pork neck as a standard meal in many places in the Czech republic. on a Czech menu you will see it as this. vepřová pečeně, usually served with bread dumplings (houskové knedlíky) and saurkrauat , I think you will be able to work that one out.
I eat it on a regular basis when in the country , great cheap standard fare though versions do vary.The important thing is the ratio of dumpling to gravy, you don't want dumpling left and no gravy or vice versa.
My favourite is Moravian Sparrow, roasted pieces of pork that is then stewed in a lovely beer gravy and served with various dumplings and cabbages.