Pastrami

Pastrami is a cured and spiced meat product, traditionally made from beef navel, brisket, or plate. It is characterized by its intense flavor and juicy texture, the result of a process that includes brining, marinating with spices such as black pepper, coriander, garlic, and in some variants, sugar and paprika, followed by light smoking and steam cooking.

Its origin dates back to the Jewish communities of Eastern Europe, especially Romania, and it was popularized in the United States by immigrants around the 19th and 20th centuries. Today, pastrami is a highly valued ingredient in American cuisine, especially in famous sandwiches like the pastrami on rye.

In terms of its properties, pastrami is a good source of protein and provides a moderate amount of fat. Due to its curing and smoking process, it is a food with a very concentrated flavor, so it is used in small portions to enhance dishes and preparations.

In the Hispanic American context, although the term pastrami is the most common and recognized, in some regions synonyms or descriptive terms such as smoked cured meat or simply smoked spiced meat may be used, although there is no exact equivalent term in most countries. In Mexico, for example, it is sometimes associated with smoked cold cuts or seasoned dried meat, although these variants are not identical.