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Brési is a meat product from the Department of Doubs. It is made from beef which is salted, dried and smoked during a preparation period of three months. It resembles Grisons Buendnerfleisch.

Brési first appears in works on gastronomy from about 1560. Its name came 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.

Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.



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