Secca de bœuf or Secca d'Entrevaux is a type of dried salted beef made in
Entrevaux
Entrevaux (; oc, Entrevaus) is a commune (municipality), former episcopal seat (not bishopric in title, that remained the Diocese of Glandèves) and Latin Catholic titular see in the Alpes-de-Haute-Provence department in southeastern France.
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. Similar to the Swiss ''
Bündnerfleisch
Bündnerfleisch, also known as Bindenfleisch, Grisons Meat or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland.
Production
The main ingredient is beef, taken from the animal’s upper thigh or ...
'', it is typically eaten as a starter, thinly sliced and served with virgin olive oil, lemon juice, and sliced tomatoes.
See also
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List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
French cuisine
Beef
Dried meat
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