Langue de Boeuf Fumée
Cured and Smoked Beef Tongue

This dish is the part of montain cured meats of Franche-Comté. The tongue is dried and smoked in a traditional massive wood burning chimney called Tuyé.
It is often served as an appetizer, preferably cold, sliced and accompanied by mayonnaise and pickles. It is also eaten warm, braised in the oven after being marinated with wine and herbs.