"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 vegetables. Today still, this trick makes the "Suure Mocke" so tender that you may actually "cut" the meat with your fork.


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