Traditional Pastrami, Crafted Locally
Prepared Traditionally |
Long Brine & Smoke |
Tender & Aromatic |
Highly Marbled Beef |
Cooked Low & Slow |
Prepared Traditionally |
Long Brine & Smoke |
Tender & Aromatic |
Highly Marbled Beef |
Cooked Low & Slow |
Prepared Traditionally |
Tender & Aromatic |
Long Brine & Smoke |
Highly Marbled Beef |
Cooked Low & Slow |
Prepared Traditionally | Long Brine & Smoke | Tender & Aromatic | Highly Marbled Beef | Cooked Low & Slow | Prepared Traditionally | Long Brine & Smoke | Tender & Aromatic | Highly Marbled Beef | Cooked Low & Slow | Prepared Traditionally | Tender & Aromatic | Long Brine & Smoke | Highly Marbled Beef | Cooked Low & Slow |
Made Properly – From Start to Finish
What goes in the bag is what you pay for.
We take the time to do things properly. Every brisket is slow-cooked first, then chilled and vacuum-sealed — not cooked inside the bag.
It's a considered extra step that means your pastrami arrives as pastrami, not surrounded by cooking liquid and rendered fat. More of the product you ordered, ready to slice and serve.
No shortcuts. Just proper pastrami.
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