How Traditional Pastrami Is Made In New York City | Regional Eats

Food & Drink
Pastrami on rye has been a New York staple since the 1900s. They can be bought at old-school Jewish delis like Pastrami Queen. The cured meat was brought back in the late 19th and early 20th centuries when a wave of Eastern European immigrants came to the East Coast. Although delis like Pastrami Queen are nowadays a rarity, pastrami on rye is still a huge part of New York’s soul. The pastrami meat is essentially pickled, which was originally meant to preserve the meat. Pastrami can be cured or brined for 5 days to a whole week and is meant to be juicy and tender. Insider’s Medha Imam takes a closer look at how pastrami is nowadays prepped for NYC delis.

Editor’s Note: The pronunciation for mashgiach was incorrect in this video. We regret the error.

How English Bacon Is Made | Regional Eats

How Capocollo (Gabagool) Is Made In Italy | Regional Eats

How Traditional Cumberland Sausages Are Made In England | Regional Eats


#Pastrami #NewYorkCity #RegionalEats

Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.

Subscribe to our channel and visit us at:
Food Insider on Facebook:
Food Insider on Instagram:
Food Insider on Twitter:
Insider on Snapchat:
Insider on Amazon Prime:
Insider on TikTok:
Food Insider on Dailymotion:

How Traditional Pastrami Is Made In New York City | Regional Eats

Articles You May Like

Wally Developing wallypower58
German Winemaker Enters Oregon With A Passion For Pinot And Riesling
A Win/Win/Win Approach To Farmland Ownership
Kōloa Rum Company Prefers To Make Rum One Batch At A Time
American Airlines, Spirit Airlines cut summer profit forecast on higher costs

Leave a Reply

Your email address will not be published. Required fields are marked *