Spiced smoked beef
Pastrami
Beef brined with spices (pepper, coriander, paprika), smoked then steamed. Dark spice crust, pink and fibrous flesh, well-judged smoke. Star of the hot rye-mustard sandwich and modern platters.
Smoked cookedType
BeefMeat
Pepper, corianderSpices
Thinly slicedService
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Smokiness
LightPronounced
Tasting
Appearance
Pink to red flesh, dark spice crust.
Aroma
Pepper, coriander, smoke.
On the palate
Fibrous, smoky and spiced, savoury, lingering.
Aromas
PepperCorianderSmokyPaprikaBeef
Pairings
Rye-mustard sandwichPickles & gherkinsColeslawAmber beer
IIIThe producer
Beef brined, smoked and steamed (pastrami method). No EU appellation.
VSpecifications
- Origin
- Italy, Italy
- Format
- Whole piece / thinly sliced
- Packaging
- Sold by weight
- Storage
- Refrigerated (0–4 °C)
- Reference
- CHA-027
Information
- Type
- Smoked, cooked
- Meat origin
- Beef
- Presentation
- Spice crust, thinly sliced
- Appellation
- No EU appellation
The cured meat