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Carpaccio of Secca d’Entrevaux

Preparation time : 15 minutes          Cost : €€          Difficulty: Easy

A salad made with local produce that smells of the Provence sun. A few tomatoes and ewe’s milk cheese to accompany this delicious beef secca, a speciality of Entrevaux. A must-taste during your stay.

Did you know? Secca is a beef jerky invented and patented in Entrevaux by M.Lovera, a former butcher.


  • A dozen slices of Entrevaux secca
  • 2 tomatoes
  • 1 fresh goat’s or sheep’s cheese
  • Olive oil
  • Pepper
  • Basil or chives



Arrange the slices of secca on the plates, along with the sliced tomatoes.


Add ½ cheese per plate.


Season with pepper and sprinkle with basil or chopped chives.


Drizzle with olive oil.

Chef’s tip

Garnish with a few slices of local melon.

More about secca d’Entrevaux

Renowned far beyond the ramparts, this dried beef (“secca” in Provençal) can be enjoyed in a variety of ways. However, beef was not widely consumed in the area, and animals could only be sacrificed by the municipal gabelier.

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