Pastrami

Pastrami originally comes from Jewish cuisine and was introduced to the USA by Romanian immigrants in the late 19th century. Today pastrami is a popular sandwich filling in the United States, where it holds a cultural significance similar to that of chips and currywurst in Germany. The term derives from the Romanian word „Pastra“, meaning to preserve or to conserve; some theories point to linguistic links to Turkish and Romanian.

Origin and tradition

Pastrami is deeply rooted in history and culture. Its production is elaborate and requires a maturing time of 1 to 2 weeks under vacuum. During curing, the even distribution of the spices is essential, and after smoking it is recommended to store the pastrami vacuum-sealed to prevent mould from forming.

Production process

The traditional preparation involves curing, seasoning and smoking beef brisket:

• Curing: The brisket is trimmed of excess fat and rubbed with spices and salt; the process takes place over several days in the refrigerator.
• Soaking: To reduce the salt concentration, the cured meat is soaked in water.
• Seasoning: A coarse spice mixture (rub) is then applied.
• Smoking: The brisket is smoked at a low temperature until it reaches a core temperature of 68–70 °C.
• Maturing: The pastrami is then vacuum-sealed and stored for a few days to let the flavours fully develop.

Varieties and styles

Pastrami comes in regional variations that differ above all in their spice blends, such as New York Style with more intense seasoning and American Style with milder flavours. Characteristic features are a deep red colour, fine marbling of fat and a pepper-coriander crust.

Pastrami sandwiches and alternatives

Pastrami sandwiches are made from smoked beef or turkey pastrami and traditionally served in hand-baked sesame bread with fresh salad and sauce. For the best presentation, the meat is sliced thinly using a slicing machine. The pastrami sandwich became famous through the film „When Harry Met Sally“. As a vegetarian alternative, grilled aubergine is often used, likewise served with a pepper-coriander crust. At egora, many customers turn to pastrami for weddings and corporate events; thanks to access to more than 100 curated caterers, round-the-clock availability and bespoke menus within three hours, egora ensures a smooth catering experience.