Smoked dried meat speciality made from cow meat.
Submission of the request: 17.03.2013
Official publication through the Federal Office for Agriculture FOA: 16.01.2018
Sortenorganisation Appenzeller Fleischspezialitäten
Rheinhofstrasse 11, 9465 Salez
Tel. +41 71 552 13 31, Fax +41 71 552 13 49
This product is available throughout Switzerland at all major distributors and specialist shops as well as online on various websites of Appenzeller- and St. Galler Metzgereien.
The cantons of Appenzell Innerrhoden, Appenzell Ausserrhoden and St.Gallen are the production areas. Birth, fattening, slaughter and cutting of cows are carried out exclusively in Switzerland.
Fat and tendons are removed from the well-cooled pieces of meat before they are mixed with the spice mixture and salts. The Appenzeller Mostbröckli IGP can be put in a net or a stocking for shaping either before or after salting. After salting, the pieces of meat are salted in different containers. The dry curing process is carried out either in the traditional way in so-called stands or under vacuum. In the course of time, its 'own water' is formed. Salting requires 1 to 5 weeks, depending on the size of the meat pieces and the type of curing. Before further processing, the meat pieces are hung up and stored in a cool place, then dried with the temporary addition of smoke until the desired weight loss is achieved. The smoke can be treated with different types of untreated wood.
What earlier was considered as a replacement for the highly-valued pig meat, is now a famous regional delicacy: The Appenzell Mostbröckli IGP. The oldest reference can be found in the Idiotikon, the Swiss-German dictionary, from 1905. It is written: "An exquisite piece from the back of the beef, which is dried and enjoyed as a delicacy with must". Another interpretation is provided by a butcher from Appenzell: Since the most tender beef pieces were not always eaten in the past, must was added to it during salting. The acidity caused the meat to become tender. At the same time, the spread of bacteria was inhibited. In the first half of the 20th century, the Mostbröckli was much smaller in size than today. Pieces of about 150 grams were common. The larger pieces were only produced when it was possible to cut the product by a machine. Today they weigh up to 1,200 grams. During the 1960s, Appenzeller Mostbröckli were sold increasingly nationwide.