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Why Our Pastrami is Impossible to Pass By

When you think about pastrami, you are likely to imagine the classic rye bread sandwich. The smoky aroma coupled with a soft texture and a salty flavor of cured meat can make an average lunch an unforgettable experience.

The reason why our pastrami is so appetizing is a special approach we take to selecting high-quality meats, using the latest equipment, and, most importantly, studying the needs of our clients.

Pastrami was part of our original product line. Even though we went further to provide a wide selection of freshly cooked and restaurant quality products, pastrami is still part of what we do and love.

A Little History

Before making its way to the United States and becoming what everyone knows as a classic Jewish American delicatessen, pastrami had to do some serious traveling.

Some sources say that pastrami appeared back in the 13th century during the days of the Ottoman Empire. When going out to conquer new lands, warriors needed a way to bring food with them so they put cuts of meat under their saddles.

While the warrior was riding and fighting, the meat became tender and absorbed the salty horse sweat. Doesn’t sound very delicious, does it? Meanwhile, Turks loved the taste and learned how to copy the effect in the kitchen. Their version of pastrami is called “pastirma.” Turkey still makes over 2,000 tons of pastirma every year. However, it doesn’t taste like the pastrami we know in the U.S.

Another pastrami invention story has Romanian roots. Romanians created the meat curing approach to keep the food edible longer. The word “pastra” that gave its name to the Romanian “pastrama” (later to become our pastrami) means “to conserve”.

In the late 19th century, Jewish immigrants from Romania brought pastrami to the United States where it gained immense popularity.

Another version of where pastrami originated dates back to ancient Rome. Supposedly, Romans brought the “meat under saddle” method to Turkey.

No matter which story is true, pastrami, as we know it today, is made much differently than in the ancient days and is highly popular all over the world.

How Pastrami is Made Today

Pastrami can be made from any cut of meat, it is the process that makes it pastrami.  Classic pastrami is made from beef brisket or the navel portion of the beef plate which produces a delicious, tender product due to the long cooking process.

Traditionally, Kosher Delis brined the meat in a salt-water solution enriched by various spices and seasonings. Science has improved the process. Today, most pastrami is brined by passing the meat through a bank of hollow core needles that inject the brine into the meat.  This process provides even brine distribution for perfect color and flavor. It also allows the meat to cure in hours verses days. After it’s removed from the brine and dried, it’s then rubbed with our proprietary blend of spices and smoked for several hours.

By using the just right blend of old-world spices and seasonings and modern technology, our tasty pastrami comes out perfect every time.

Our Delectable Pastrami Options

At Burnett Foods, we have taken pastrami to a new level. Besides offering your customers delicious lean sliced pastrami for sandwiches, we also suggest using it as a delicious topping for pizza. Smoky, salty bits of pastrami will complement any pizza, creating a brand new way for your customers to experience this delicious treat.

We also offer these timeless classics – whole and sliced pastrami. You can pile it high on rye bread, top with mustard and pickles and ensure 100% customer satisfaction.

You can also buy uncut pastrami to create your own special dishes and surprise your clients. Whole pastrami is highly convenient and opens up new serving possibilities.

Why Is Our Pastrami So Popular?

We’ve been making pastrami for over 40 years and know all ins and outs of the process. We spend extra time choosing top-notch beef, spices, and seasonings and take an innovative approach to meat curing and smoking.

Our pastrami experts know how to combine century-old recipes with the new methods and technologies to maintain the highest quality.

Contact us to discuss which pastrami is best for your customers today.