Northwest Reserve · 56 g
Northwest Reserve Hardwood Smoked Pastrami
What it is
This is thinly sliced pastrami, cured and then smoked over hardwood. The smoking process imparts a distinct, deep flavor and a slightly firmer texture to the beef. It is typically made from brisket, which is then seasoned with a blend of spices before smoking. The result is a savory and aromatic meat, ready to be enjoyed in various dishes.
How people cook with it
Pastrami is a versatile ingredient, perfect for adding a rich, smoky taste to sandwiches and other meals.
- Classic deli sandwiches
- Breakfast scrambles
- Appetizer platters
- Warm salads
To best enjoy the flavor and texture of this pastrami, it is often served cold or gently warmed. For sandwiches, layer it generously between slices of rye bread with mustard. It can also be chopped and added to scrambled eggs or omelets for a smoky breakfast. For a more substantial meal, warm it slightly and serve alongside potatoes or in a hearty salad. Avoid overcooking, as this can make the meat tough and diminish its delicate smoky notes.
How it differs from similar foods
Compared to other cured meats, this pastrami stands out due to its specific hardwood smoking process, which creates a more pronounced smoky aroma and a unique flavor profile. The spice rub also contributes to its distinctive taste, setting it apart from simpler cured beef products.
Who it is for
Home cooks and deli enthusiasts who appreciate robust, smoky flavors will enjoy this product.
How to keep the rest
After opening, keep any remaining pastrami tightly wrapped in its original packaging or in an airtight container. Store it in the refrigerator to maintain its freshness and prevent it from drying out. It is best consumed within a few days of opening for optimal quality.