Smoking

One of the oldest ways of cooking and preserving food, fumaison, or smoking, was used to preserve foods without refrigeration through a process of brining or salting and exposure to smoke, either cold or warm.

Type: concentration because, after salting, the product is left to form an outer crust.

Humidity: dry because the piece is cured or smoked without any liquid.

Color: brown (à brun) because the piece will naturally color from exposure to smoke.