"Suure Mocke"

Very tender and only a tad sour

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On the meadows of the Bernese Oberland, cows have been grazing since time immemorial. To preserve their meat, our ancestors used to prepare a large piece to broil as early as ten days prior to cooking, dipping it into a special marinade made from wine, spices, and finely chopped vegetable tables. Today still, this trick makes the "Suure Mocke" so tender that you may actually "cut" the meat with your fork.

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