Pastrami

Name: Pastrami — beef (usually brisket or plate), brined, coated in a spicy rub of black pepper, coriander and garlic, smoked and steamed, then sliced thin. It is a New York deli classic, served on rye bread with mustard.

Description

Pastrami was brought to New York by Romanian Jewish immigrants in the late 19th century, who adapted a Romanian meat preservation method, pastramă. It was originally made from goose or lamb, but in America, beef became standard. Delis such as Katz's in New York made it famous.

Pastrami is made like corned beef, but with the addition of the spiced crust and smoking, which gives a stronger, peppery and smoky flavour. It is a very salty and fatty meat, and normally eaten in small amounts, piled in a sandwich.

Main nutrition value

Processed meats provide protein, but they are typically high in salt and saturated fat, and cured products contain added nitrites. Pastrami is very high in salt, and moderately high in fat, which varies with the cut.

How best to be consumed

Pastrami is eaten in moderation, usually in a sandwich.

1. Steam sliced pastrami briefly, until warm, then pile onto rye bread with mustard and pickles.
2. Use a few slices in a sandwich, with plenty of salad and pickles, rather than a huge pile.
3. Choose leaner cuts, such as the flat or turkey pastrami, to lower the fat.
4. Eat with fresh vegetables or a salad on the side.
5. Heat until steaming hot if you are pregnant.

Overconsumption could cause…

Pastrami is a processed meat, best occasional.

1. Higher risk of bowel cancer and other conditions with regular intake of processed meat, which the World Health Organization's cancer agency classifies as carcinogenic to humans, because of nitrites, salt and smoking, so keep it occasional.
2. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products.
3. Nitrites and nitrates used in curing, which can form cancer-linked nitrosamines when cooked at high heat, so avoid charring cured meats. The smoking adds further polycyclic aromatic hydrocarbons.
4. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
5. Listeria infection from cold cured or sliced meats and pâté, a particular risk in pregnancy, older age and weak immunity, so these groups should avoid them or heat them until steaming hot.
6. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsProcessed MeatMammals (red meat)High proteinHigh sodiumRich in seleniumRich in vitamin B12Rich in zincCured or salted

Related foodsCorned BeefHamChorizoBaconPancettaPepperoni

Wikipedia — Pastrami, used for origin, naming and history: https://en.wikipedia.org/wiki/Pastrami