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Appenzeller Mostbröckli – What is it and how is it made?

The Appenzeller Mostbröckli is a meat specialty from Switzerland. It is a cured, smoked and dried piece of beef, which is dried after smoking and salting

Appenzeller Mostbröckli – What is it and how is it made?
Mostbröckli is produced in the two cantons of Appenzell Ausserrhoden and Appenzell Innerrhoden as well as in the parts of the canton St. Gallen in Switzerland bordering to the north. The Alpstein forms the natural boundary of the production area. Mostbröckli is consumed mainly in all of Switzerland, served cold and thinly sliced. In contrast to the Bündnerfleisch and the Valais dried meat, the Mostbröckli is smoked for several hours before drying, which is what gives it its typical smoky taste.

Mostbröckli originally comes from Appenzellerland in eastern Switzerland and was either seasoned with sour apple cider (fermented apple juice) or enjoyed with it. The Mostbröckli name is explained on the one hand by the fact that Mostbröckli is usually consumed together with a glass of apple cider. An Appenzeller butcher gave another interpretation: Because the tenderest beef was not always used in the past, apple cider was added when salting. The acidity of the apple juice made the meat tender.

Mostbröckli is perfect as part of your charcuterie plate, served along with cheeses, such as Appenzeller cheese that you also find in the Swiss meat and cheese section of Swiss House Shop. A nice addition not only for the taste but also for the eyes is to serve Chirat Cornichons and Silver Onions (Silberzwiebeli) on the board as well as the La Fabrique – Organic Butter and Gryère Twists. Our recommendation for drinks is to serve Möhl – Saft vom Fass apple cider.

Enjoy a truly authentic Swiss beef specialty

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