Pastrami

Pastrami is a cured meat product with its origins in Romania. Typically made from beef brisket, it is brined, seasoned with spices such as black pepper, coriander seeds, cloves, garlic, and more, then smoked with hickory, maple, or oak wood. It is commonly enjoyed with sandwiches and hamburgers. Today, Rimping Supermarket will take you through a detailed introduction to Pastrami.

Origin and Etymology: From Ottoman to Romanian

The word Pastrami comes from the Romanian word Pastramă, meaning the method of preserving meat by salting, seasoning, and drying. Its origin story suggests it was first developed by Ottoman Turks in the Middle East before becoming part of Romania, as they needed to preserve food by drying meat to consume during harsh and long winters.

In Romania, traditional Pastrami recipes often used goose or duck meat, seasoned with garlic, pepper, coriander, and other spices. However, in the late 19th century, Jewish immigrants from Romania arrived in the United States, bringing their knowledge of Pastrami making with them.

Adaptation to Beef Brisket and Popularity in New York (Late 19th - Early 20th Century)

Upon settling in the United States, they faced the problem of expensive goose and duck meat. Consequently, they turned to a cheaper and more abundant alternative: beef brisket, which then became the foundation for modern Pastrami.

During this period, New York City saw a growing immigrant population, becoming a hub of cultural exchange. Jewish delicatessens began to emerge throughout the city, leading to the increased popularity of beef brisket Pastrami.

In the early 20th century, Sussman Volk, a Lithuanian immigrant, acquired a Pastrami recipe from a Romanian friend. He then began to develop the recipe, pairing Pastrami with bread to create sandwiches sold at his shop, which became highly popular.

The Iconic Pastrami Sandwich and Global Spread (Mid-20th Century - Present)

In the mid-20th century, famous establishments like Katz's Delicatessen further perfected the Pastrami sandwich. They thinly sliced multiple pieces of Pastrami, stacked them high on rye bread, and added mustard and pickles, creating a perfect balance of flavor and texture.

After World War II, Pastrami's popularity continued to grow, becoming a symbol of Jewish-American cuisine and spreading beyond New York. Restaurants in cities across the United States began offering their own versions of Pastrami, leading to a variety of dishes such as pizza, burgers, tacos, and even sushi.

Today, Pastrami is renowned worldwide as a versatile cured meat product, with new forms continually emerging. Modern chefs are starting to use other meats, including lamb, rabbit, turkey, and salmon, to cater to evolving tastes.