Brési
Brési is beef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.
Brési first appears in works on gastronomy from about 1560. Its name derives from its rich red colour reminiscent of brazilwood, the (at that time highly prized) Asian timber, which at about the same time gave its name also to the largest country in South America.
See also
References
- This article is based on the French Wikipedia contribution on Brési.
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