Pastrami is one of those foods that immediately triggers salivation: stacked high on rye bread, topped with mustard, and served alongside a crisp pickle. But despite its widespread popularity, a surprisingly common question lingers in the foodie world: Is pastrami beef or pork? If you’ve ever wondered about the meat behind this beloved deli classic, you’re not alone.
In this comprehensive guide, we’ll take a closer look at what pastrami really is—its origins, traditional preparation methods, and how modern variations have blurred the lines. We’ll explore the cultural roots, processing techniques, and answer definitively whether pastrami is traditionally beef, pork, or both. Let’s delve into the savory world of pastrami.
The Traditional Roots of Pastrami
Although pastrami is today synonymous with New York Jewish delis, its roots actually trace back to Central and Eastern Europe. The word “pastrami” is believed to derive from the Romanian word pastramă, which itself may have origins in the Turkish pastırma, a cured meat delicacy. Both of these traditional meats were made from beef, with pastırma typically being air-dried and heavily spiced. European Jews adopted this preservation method, and upon immigrating to the United States in the late 19th century, they brought this dish with them.
In America, pastrami evolved. It transformed from a dried, spiced meat into the smoked, steamed, and sliced delicacy we know today. But even during this evolution, the primary meat remained beef. Specifically, pastrami in its traditional American form is made from beef brisket, a cut prized for its flavor when slow-cooked.
Is Pastrami Still Made the Same Way Today?
While the essence of pastrami-making remains rooted in its historical process—brining, curing, smoking, and steaming—the ingredients and techniques can vary by region and production scale. Traditional delis often still use beef brisket, but some manufacturers and even modern chefs have experimented with other meats, including turkey, chicken, and yes—pork. This diversity in modern interpretations has contributed to the confusion around whether pastrami is “beef or pork.”
However, it’s critical to distinguish between authentic pastrami and pastrami-style meats. We’ll examine this further in a later section.
Beef Pastrami: The Gold Standard
As mentioned, traditional pastrami is made from beef, specifically the brisket cut. Brisket is a tough, fibrous cut that benefits greatly from long, slow cooking. This is why it’s ideal for pastrami production—it stands up well to the curing and smoking processes that give the meat its signature texture and flavor.
The process typically involves:
- Brining: The brisket is soaked in a salt and spice solution for several days to infuse flavor and preserve the meat.
- Dry Rub: After brining, the meat is coated with a blend of spices including coriander, black pepper, garlic, paprika, and mustard seeds.
- Smoking: The brisket is smoked at low temperatures to develop a deep, rich color and flavor.
- Steaming: Finally, the meat is steamed for several hours until it becomes tender and flavorful.
- Slicing: Thinly sliced and typically served warm, pastrami is ready to be enjoyed on sandwiches, platters, or alongside coleslaw and pickles.
This technique has stood the test of time, with Jewish delis in cities like New York, Los Angeles, and Toronto perfecting the craft. The result is a deeply aromatic, slightly smoky, and beautifully spiced meat that melts on the tongue. In short, when you’re eating traditionally-made pastrami, you’re definitely eating beef.
Why Brisket Stands Out
The brisket cut is essential for traditional pastrami for two major reasons:
- Texture and Fat Content: Brisket contains a good amount of connective tissue and marbling, which, during the long cooking process, breaks down into gelatin, resulting in tender and moist pastrami.
- Flavor Retention: Brisket holds spices and smoke exceptionally well, making it the ideal vehicle for a flavor-rich deli meat.
This cut also holds cultural significance among Jewish communities—beef was often more available and preferred, especially in kosher households, where pork was avoided.
Pastrami Made from Pork: A Modern Twist or a Confusing Substitute?
At this point, we’ve established that traditional pastrami is made from beef. But what about versions made from pork? Are they simply a modern interpretation, or is something else going on?
In recent decades, some butchers and restaurants have started producing what they label as “pork pastrami.” This variation involves curing, spicing, and smoking pork—usually shoulder or belly cuts—to mimic the preparation and flavor profile of traditional beef pastrami.
Why Would Pork Be Used?
Several reasons might explain the shift to pork in pastrami-style preparations:
- Economic Factors: Beef can be expensive, and pork is often a more affordable alternative without sacrificing flavor.
- Dietary Preferences: Some consumers may avoid beef for religious, cultural, or personal reasons but enjoy the spiced, smoked flavor of pastrami.
- Innovation in the Kitchen: Chefs and home cooks often enjoy experimenting with new textures and tastes, leading to pork-based pastrami recipes that appeal to adventurous eaters.
However, while these pork preparations can mimic the taste and texture of pastrami, it’s important to note that they are not the original pastrami. True traditional pastrami is beefy in both origin and identity.
How Do You Tell the Difference Between Beef and Pork Pastrami?
Visually, it can be difficult to tell the difference, especially once both meats are thinly sliced and seasoned. However, the following distinctions can help:
| Characteristic | Beef Pastrami | Pork Pastrami |
|---|---|---|
| Texture | More fibrous, chewier, with a denser structure | Typically softer, fattier, and more delicate |
| Mouthfeel | Rich, savory, with a “meatiness” that’s unmistakably beefy | Smoky and spiced, with a less intense flavor |
| Spice Absorption | Brisket retains spice more intensely | Pork tends to take on spice more subtly |
| Historical Authenticity | Recognized as true pastrami | Considered a modern reinterpretation |
So, while pork can be prepared in a pastrami style, it’s not pastrami in the strictest, most traditional sense.
Pastrami Around the World: Regional Variations and Cultural Crossovers
As pastrami spread across the globe, various cultures have embraced and reworked the dish in ways that reflect local ingredients and dietary customs. For instance:
Jewish American Pastrami (Beef Dominant)
This is the most recognized version of pastrami in the United States. It’s a staple in delis, often served on rye bread with mustard and coleslaw. This version is entirely based on beef brisket and has been passed down through generations of deli owners and butchers.
Romanian and Turkish Pastirma (Often Beef or Lamb)
Pastirma, thought to be the forerunner of pastrami, is a dried, seasoned meat that often uses beef or lamb and is air-dried rather than smoked. The seasonings can include fenugreek and garlic paste, and the meat is usually coated in a thick spice mix.
Kosher and Halal Variations
Because of dietary laws, Muslims and Jews have long looked for meat alternatives that align with religious guidelines. While pork is strictly avoided in both diets, both communities often produce pastrami from beef or lamb (halal) and beef (kosher). This has ensured that pastrami remains a predominantly beef-based dish in these cultural circles.
Modern Fusion Cuisine
As global palate expands, so does culinary creativity. In fusion restaurants or barbecue joints, you might find:
- Pastrami-style turkey
- Smoked salmon pastrami
- Vegan pastrami made from seitan or tofu
These options reflect new trends, but unless they’re made with beef brisket in the original, traditional process, they should not be considered authentic pastrami.
How to Spot Authentic Pastrami in Restaurants and Delis
With the rise of pastrami-inspired meals and deli-style meats, knowing how to identify real pastrami from imitations is useful.
Here are a few key signs that your pastrami is the real deal:
- Meat Source: If the menu or label says “beef brisket” explicitly, you’re likely getting traditional-style pastrami.
- Smoked Appearance: Authentic pastrami usually has a deep mahogany color and visible spice crust, often with a slight sheen from the final steaming.
- Slice Thickness: True pastrami is sliced thin but slightly on the thicker side than say, roast beef, to preserve its juicy texture and flavor profile.
- Taste and Aroma: The meat should be rich, smoky, and heavily spiced—coriander and pepper notes should stand out.
- Cultural Context: Delis with a strong Jewish heritage or reputation for traditional deli fare are more likely to serve beef brisket pastrami compared to more modern fusion spots or barbecue restaurants.
If the menu item is labeled simply as “pastrami” and does not specify the meat type, it’s safe to assume that it is beef, unless otherwise noted (e.g., “pork pastrami sandwich”).
Choosing Your Pastrami: What Should You Go For?
Whether you’re a purist or an adventurer in the culinary world, understanding the origin of pastrami helps in making better-informed choices.
If you’re:
- A traditionalist: Stick with beef brisket pastrami, especially from Jewish delis or artisan producers that follow the classic methods.
- Watchful of budget: Try pork “pastrami” as a more affordable alternative, but be aware that while it shares some characteristics with pastrami, it is not the same in flavor or texture.
- Looking for something new: Experiment with pastrami-style preparations on other meats or even plant-based proteins, keeping in mind the original pastrami experience is unbeatable for many.
Regardless of your choice, exploring pastrami and its variations can be a delightful part of the culinary journey.
Summary: Pastrami Is and Always Has Been Beef at Its Core
In conclusion, traditional pastrami is made from beef—specifically beef brisket. Its journey from Eastern Europe to the United States solidified its identity as a Jewish deli staple rooted in beef preparation. While pork and other meats can be prepared “pastrami-style,” these are modern innovations or regional reinterpretations rather than the original dish.
Thus, when you order pastrami at a classic deli, you’re most likely biting into a slice of perfectly smoked, spiced, and steamed beef brisket. If you see pork pastrami, you’re indulging in a creative spin, inspired by pastrami but distinct in its origin.
Embrace the Legacy—and the New Tastes
Pastrami’s evolution is a testament to how food adapts while preserving cultural heritage. Whether you prefer the genuine article or are game to try a pork version, pastrami’s smoky, spiced, and savory nature continues to win fans across the world.
So, the next time you’re at the counter pondering, “Is pastrami beef or pork?” remember: the correct answer is beef—if it’s authentic. But if it’s not, you might be in for a tasty detour.
Final Thoughts
Pastrami isn’t just food—it’s a historical echo, a cross-cultural artifact, and a culinary masterpiece rolled into one. While modern menus may add some playful variations into the mix, there’s nothing quite like the classic bite of beef pastrami served hot and juicy on rye. Now that you know the answer to the question “Is pastrami beef or pork?” you can make your next deli visit with confidence—and enjoy every savory slice.
What is pastrami traditionally made from?
Pastrami is traditionally made from beef, specifically using the deckle or navel cuts, which are parts of the brisket. These cuts are well-marbled with fat, which contributes to the meat’s tenderness and intensity of flavor during the smoking and steaming processes. The tradition of making pastrami from beef traces back to Jewish immigrants in Romania, who originally prepared a dish known as “pastramă,” usually made from mutton or beef. When they migrated to the United States in the late 1800s, they found beef to be more abundant and accessible, leading to the modern version of beef pastrami.
The transformation of raw beef into pastrami is a multi-step process involving curing, seasoning with a spice blend including garlic, coriander, black pepper, and paprika, smoking, and then steaming until fall-apart tender. While some modern variations exist, with pastrami being made from pork, turkey, or even lamb, the original and most widely recognized version remains beef-based. This beef-centric approach has remained consistent in classic delis, especially those in New York, which became the center of pastrami culture in America.
Is there such a thing as pork pastrami?
Yes, pork pastrami does exist and has grown in popularity in recent years. While traditional pastrami is made from beef, culinary innovation has led to variations using other meats, including pork. Pork pastrami follows a similar preparation method—seasoning, curing, smoking, and steaming—but uses cuts like the pork shoulder or belly. These fattier cuts ensure the meat remains moist and tender throughout the lengthy cooking process. The flavor profile of pork pastrami has a richer, sweeter note compared to beef, making it a favored option for those who prefer pork-based deli meats.
The rise of pork pastrami can be attributed to shifting dietary preferences and the increasing diversity of deli offerings. While some purists object to calling pork-based preparations “pastrami,” the term itself has evolved beyond its strict ethnic origins to include various kinds of pastrami-style curing and smoking. Additionally, regional cuisines and food trucks have embraced pork pastrami, especially in areas with a strong barbecue culture. As a result, pork pastrami now occupies a niche in the broader spectrum of deli meats, appealing to those who seek the signature pastrami spices and textures but prefer or require a non-beef option.
Where did pastrami originate?
Pastrami traces its origins to Eastern Europe, particularly from Romanian and Jewish culinary traditions. The earliest form of the dish, known as “pastramă,” was typically made from mutton or beef that was dry-cured, seasoned with spices, and then smoked. Jewish communities in Romania developed this preservation method as a way to maintain the quality and flavor of meat over long periods. When large waves of Jewish immigrants arrived in the United States in the late 19th century, they brought this curing technique with them, laying the groundwork for the American version of pastrami.
Initially introduced in New York City’s Jewish kosher delis, pastrami quickly became a sought-after deli dish. These delis, such as Katz’s Delicatessen, played a major role in popularizing the meat, particularly with the use of beef brisket and a specific combination of curing and smoking techniques. The Americanized version maintained the essence of the original Romanian pastramă but adapted to local tastes and ingredients. Over time, pastrami became synonymous with New York deli culture and spread across the U.S., influencing sandwich culture and deli meat production nationwide.
How is pastrami made step by step?
The process of making pastrami begins with curing the meat, which, traditionally, is beef brisket. The cut is first rubbed with a brine solution containing salt, sugar, nitrates, and a mix of spices. This curing process can last several days and serves to imbue the meat with flavor while preserving it. Once cured, the pastrami is rinsed, then generously coated with a mixture of spices that often includes black pepper, coriander, garlic powder, paprika, and mustard seed. This spice crust enhances the flavor and forms a savory crust during the cooking process.
After the spices are applied, the meat is smoked at a relatively low temperature for several hours to develop its signature aroma and texture. This is followed by steaming, which makes the pastrami exceedingly tender and juicy. The slow smoking and steaming allow the fat to render while the connective tissues break down, resulting in a rich, buttery consistency. Once fully cooked, the pastrami is sliced thin and is often served hot on sandwiches, most famously as a Reuben or simply with mustard on rye bread.
Why is pastrami often associated with New York Jewish delis?
Pastrami became strongly associated with New York Jewish delis in the late 19th and early 20th centuries, when waves of Jewish immigrants from Eastern Europe, particularly Romania, brought their traditional meat-curing techniques with them. The density of these communities in New York City created a thriving culture of kosher delis, which sought to replicate the foods of the homeland with locally available ingredients. Given that beef was more accessible in the U.S., pastrami quickly became a staple offering, combining cured, smoked, and steamed methods for optimal taste and texture.
Additionally, the bustling urban lifestyle of New York made pastrami a convenient, hearty food option, both for workers and families. The popularity of deli sandwiches meant that pastrami became not just a comfort food but also a cultural icon. Iconic delis like Katz’s Delicatessen and Carnegie Deli helped solidify the reputation of pastrami as a New York specialty. This association expanded through pop culture, literature, and tourism, making pastrami a globally recognized symbol of New York Jewish culinary heritage.
What ingredients are used to season pastrami?
Pastrami is seasoned with a complex blend of spices that contribute to its distinctive flavor. Common ingredients include black pepper, coriander seeds, garlic powder, paprika, mustard seed, and sometimes allspice or cardamom. This spice mix is typically ground and rubbed into the cured meat after the brining process, creating a flavorful crust. The spices serve both to preserve the meat and enhance its taste, complementing the richness of the beef as it undergoes smoking and steaming.
Beyond the spice rub, the curing stage also includes salt, sugar, and sodium nitrite, which help preserve the color and inhibit bacterial growth. The combination of these ingredients and processes results in a meat that is deeply savory, slightly tangy, and richly aromatic. Some deli owners and butchers guard their pastrami spice blends as proprietary recipes, making each version unique to the source. This variety in seasoning approaches has contributed to a broad spectrum of pastrami flavors found across different regions and deli styles.
Has pastrami changed over time, and what innovations exist today?
Pastrami has undergone significant changes since its Eastern European origins. Originally made from mutton or beef with a dry-cure method, it evolved in the United States with the introduction of more abundant beef cuts and techniques like smoking and steaming. In the 20th century, it became a fixture in Jewish-American delis and sandwich culture. In the modern era, pastrami has expanded beyond its traditional version through new cooking methods, alternative meats, and global culinary influences.
Innovations in pastrami today include the use of turkey, pork, and even plant-based substitutes for those seeking lower-fat or vegetarian protein options. Some food producers and chefs have experimented with different spice profiles, using ingredients like chipotle, hickory smoke, or global spices to reflect diverse tastes. Additionally, pre-sliced and vacuum-packed pastrami has made it more widely available in supermarkets and online. Despite these innovations, traditional pastrami remains a beloved staple, representing both historical and contemporary trends in food culture.