Pastrami

Pastrami is a cured, smoked, and steamed deli meat, traditionally beef, though variations use turkey or other meats. It originated from the Romanian pastrama, a method of preserving meat with curing, seasoning, and drying, which transitioned into a staple of Jewish deli cuisine in the United States.

The common preparation uses a cut from the beef, typically the navel end of the brisket or similar cuts. The meat is brined or cured with salt, sugar, and curing agents such as nitrite, then dried and coated with a spice rub. A typical rub includes cracked black pepper, coriander seeds, garlic, paprika, and mustard seeds. After curing, the meat is smoked, usually hot-smoked to impart flavor, and then steamed to tenderize before serving.

In American delis, pastrami is most often sliced thin and served on rye bread with mustard, forming a classic sandwich. Variants exist, including Montreal-style pastrami, which features a different spice profile and brining method, and leaner meat choices or turkey pastrami for a lower-fat option. While beef remains the dominant form, some regions and producers offer lamb or other meats prepared in a pastrami style.

Pastrami is distinct from corned beef, which is typically cured and sometimes boiled or roasted without smoking. The smoking step, plus the spice rub, gives pastrami its characteristic aroma, color, and flavor. The dish is widely associated with deli culture, regional specialties, and sandwiches, and remains a popular preparation worldwide.