Culture & Lifestyle • Food

Pastrami

Pastrami is a cured meat, usually made from beef brisket, that is brined, seasoned, smoked, and steamed.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Pastrami is a cured meat, usually made from beef brisket, that is brined, seasoned, smoked, and steamed. It is associated with Jewish culinary traditions from Romania and nearby regions, and later became a classic deli meat in North American cuisine, especially in New York City.

Origins

Pastrami is generally traced to preserved meat traditions in Romania and surrounding regions, with connections to Ottoman-era cured meats. Jewish immigrants brought the food to the United States in the late 19th century, where it evolved into a deli staple.

Preparation

Traditional pastrami is made by brining the meat, drying or curing it, seasoning it with spices, smoking it, and then steaming it before serving. This method gives pastrami its distinctive texture and flavor.

Culinary role

Pastrami became especially popular in Jewish delicatessens and is strongly associated with New York City food culture. It is commonly served thinly sliced on rye bread, often with mustard.

Variants and terminology

While beef is the most common meat used, some versions use other cuts or meats. The word is related to terms used in Eastern Europe and Turkey for preserved or pressed meat.

Key facts

Pastrami was developed as a preservation method before refrigeration.
It is typically made from beef, most often brisket, though other cuts and meats can be used.
The meat is usually brined, coated with spices, smoked, and finished by steaming.
Pastrami became closely associated with Jewish delis in the United States, especially in New York City.
Pastrami on rye is one of its best-known serving styles.

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Canadian context

Pastrami is part of North American deli culture and is served in Jewish delis and sandwich shops across Canada, especially in cities with large Jewish communities such as Montreal and Toronto.

Frequently asked questions

What is pastrami made from?

Pastrami is usually made from beef brisket, though other cuts or meats can also be used.

How is pastrami prepared?

It is typically brined, seasoned, smoked, and then steamed before serving.

Where did pastrami come from?

Its roots are commonly traced to Romanian Jewish cuisine and related preserved-meat traditions in Eastern Europe.

Why is pastrami associated with New York City?

Jewish immigrants brought it to the city in the late 19th century, where it became a signature deli meat.

What is a pastrami on rye?

It is a sandwich made with pastrami served on rye bread, usually with mustard.

References

Wikipedia — https://en.wikipedia.org/wiki/Pastrami
Supports: General definition, preparation method, and association with Jewish and New York deli cuisine
Taste Cooking — https://tastecooking.com/pastrami-everything/
Supports: Historical account of Romanian immigrant influence on New York pastrami
Serious Eats — https://www.seriouseats.com/how-pastrami-really-arrived-in-new-york-city
Supports: Migration history and spread through North American immigrant centers
National Geographic — https://www.nationalgeographic.com/culture/article/pastrami-comes-back-to-its-roots-in-russia
Supports: Origins in preserved meat traditions and later adaptation by Jewish communities