Pastrma

Pastrma is a term used for a salt-cured and seasoned meat product found in several Eastern European and Middle Eastern culinary traditions. It is related to but variably distinct from pastrami, pastırma, and pastramă, reflecting shared techniques of meat preservation and spicing in the region.

Preparation methods vary by culture. In Turkish pastırma, the meat is air-dried after being cured and coated with a spice paste called cemen, made from ground sesame seeds, coriander, fenugreek, paprika, and other aromatics. In Romanian pastramă, beef or pork is cured with salt and a spice rub and then dried, sometimes with light smoking. In American contexts, pastrami typically refers to beef that is brined, heavily seasoned with a paprika-coriander rub, and smoked before serving, with origins traceable to Romanian Jewish immigrant communities.

History and regional spread reflect long-standing meat-preservation practices in the Balkans, Anatolia, and adjacent areas. Pastırma and pastramă are cited as ancient or medieval innovations, while pastrami in the United States emerged from immigrant communities adapting regional preparations to local tastes. The result is a family of products that share curing and drying or smoking techniques but differ in spice blends, cuts of meat, and preparation details.

Usage and presentation vary. Sliced thin, pastrma-related products are common as cold cuts for sandwiches, platters, or accompanying dishes; in some traditions they are part of stews or cooked preparations. Nutritionally, these products are typically high in protein and sodium, with fat content depending on the cut and trimming. Storage requires refrigeration and careful handling to maintain texture and flavor.