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.
1 kg whole piece, 250g sliced pack (for catering), 80g sliced pack for onward retail sale
Salt Beef (Irish British) Basturma (Eastern European)
Beer, Wine, Aperitifs
Sliced Packs: Use By 30 Days, Whole Piece: Use By 50 Days
Looking for Wholesale sizes?
- 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|