Cured Meats
Appenzeller Mostbröckli
Appenzell, Switzerland
Air-dried, pressed beef from Appenzell, seasoned with pepper, garlic and herbs, sliced paper-thin as an aperitif meat.
Original eatfuls sticker artwork
What it is
A closer look at Appenzeller Mostbröckli.
Air-dried, pressed beef from Appenzell, seasoned with pepper, garlic and herbs, sliced paper-thin as an aperitif meat.
What to look for
Know it when you find it.
Dark, dry slices with a tender chew and a peppery, garlicky aroma; IGP-protected, eaten rolled or folded with bread.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Appenzeller Mostbröckli.
Appenzell, Switzerland
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Samtskhe-Javakheti, Georgia
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Აპოხტი
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Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
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Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
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Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic