A speciality of the Vosges massif, fumé vosgien consists of a piece of meat, like a filet mignon or knuckle of ham for example, which is seasoned with coarse salt and spices before being smoked with pine or beech wood. In the old days, this technique made it possible to store meat for longer. Tender and soft, this flavoursome charcuterie can be eaten as an appetiser, in a salad, with a raclette or sauerkraut, or in an omelette or quiche, instead of ham and lardons.
Each year at the end of July, the small town of Cornimont organises a festival of kneffles and fumé vosgien. It's the ideal opportunity to taste these delicious specialities while enjoying the wide range of entertainment on offer.