Pastrami

Pastrami is a delectable meat product with origins in Romania, traditionally made from beef brisket, lamb, or turkey. The process of creating pastrami involves brining the meat, partially drying it, seasoning it with spices, smoking it, and then steaming it. Initially developed as a method to preserve meat before the advent of refrigeration, pastrami has transformed into a cherished delicacy in the United States, typically made from beef brisket, beef round, and turkey.

The term "pastrami" derives from the Romanian word "pastramă" which originates from the verb "păstra" meaning to preserve food. Its etymology is also connected to the Turkish word "pastırma" referring to pressed meat. Pastrami has its roots in the wind-dried beef traditions of Anatolia and Byzantine dried meat practices. This delicious treat was introduced to the U.S. by Jewish immigrants from Romania and Bessarabia in the 19th century.

Initially, pastrami was made from beef plate, but in America, the recipe adapted to use beef brisket because it was more readily available. The first pastrami sandwich in the U.S. is attributed to Sussman Volk, a Jewish immigrant from Lithuania. He began making pastrami sandwiches in his butcher shop in New York City, and they rapidly gained popularity.

In New York, pastrami is prepared from the navel end of the brisket. The meat is cured in brine, coated with a blend of spices, smoked, and then steamed until it’s tender and flavorful. Conversely, in Salt Lake City, Greek immigrants introduced a unique twist: the pastrami cheeseburger, topped with a special sauce. This variation has become a local favorite in Utah.

Pastrami boasts a rich history, deeply embedded in Romanian and Turkish culinary traditions. Over time, it has evolved into a popular dish in the United States, with various regional adaptations enhancing its charm and appeal.