Beef (89%), Salt, Spices, Dextrose, Sugar, Antioxidant: sodium ascorbate, Preservative: sodium nitrite.
Developed in 19th century New York, evolving within the Eastern European immigrant community, it has parallels with the Irish corned beef, English salt beef and Turkish Pastirmi.
1Kg: non-wholesale piece, 1Kg: wholesale piece, 250g: wholesale sliced pack, 90g: non-wholesale retail sliced pack, 90g: wholesale retail sliced pack
Salt Beef (Irish British) Basturma (Eastern European)
Beer, Wine, Aperitifs
Sliced Packs: Use By 30 Days, Whole Pieces: Use By 7 Weeks
- Preparation Info: Ready to Eat
- Cooking: Steam gently until thoroughly heated
- Can Be Eaten Hot Or Cold
- Can Be Served Cold
Most famously packed into generous slices of rye bread with mustard, pickles, salad and maybe a little Swiss cheese, pastrami works very well on pizzas, in toasted sandwiches or in dumplings, pasta sauces – delicious added to bubble and squeak or served hot, with sauerkraut and boiled potatoes
|Carbohydrate (of which sugars)||2.4|