Appenzeller Mostbröckli Smoked Beef - 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.

Mostbröckli is produced in the two cantons of Appenzell Ausserrhoden and Appenzell Innerrhoden as well as in the parts of the canton of 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.