Brési is a meat product from the Department of Doubs. It is produced 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 in 1560, less than a century after the invention of printing. It’s name came from its rich red colour reminiscent of brazilwood, the timber which later 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.