Cured Meats
Brési
Jura, Switzerland
Brési is Fribourg-style air-dried beef, deeply red and thinly sliced after a long cure.
Original eatfuls sticker artwork
What it is
A closer look at Brési.
Brési is Fribourg-style air-dried beef, deeply red and thinly sliced after a long cure.
What to look for
Know it when you find it.
At a Fribourg butcher or market, look for translucent dark-red slices, a dry edge and concentrated beef aroma.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Brési.
Jura, Switzerland
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Cretan vinegar-marinated smoked pork.
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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