Pastrami being sliced on a wooden board into thick-cut tender-looking pieces. Image showcases the pinky inside and crusty bark on the outside.

Curing the world of average pastrami

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Curing the world of average pastrami 〰️

About Zaidys

Zaidys is a fine goods producer crafting traditional-style pastrami in Australia. We use quality marbled beef, slow brining and long smoking to create something deeply aromatic, tender and full of character.

Inspired by the old-world delicatessens of Eastern Europe, our approach honours tradition while feeling at home in modern cafes, delis and kitchens. We believe good food should bring comfort, generosity and connection – the kind of food that slows people down and draws them to the table.

Our name comes from Zaide – an affectionate Yiddish word for grandfather. Our founder Elliot drew inspiration for the Zaidys pastrami recipe from his own Zaide, a Polish immigrant who came to Australia in the 1960s. That connection is at the heart of Zaidys: warmth, familiarity and care, brought to life through food made properly, ready for kitchens to pile high, serve generously and make their own.

Zaidys supplies venues and retailers across Victoria, New South Wales and Queensland, with more on the horizon. You’ll find our pastrami on menus in some of the most loved cafes and eateries like Axil Coffee Roasters, The Grounds and Sunnyside Sandwiches, and sliced fresh at delis and specialty grocers like Lenny’s and Toscano's. We’re proud to work with venues that care deeply about flavour, quality and hospitality – and we’re always adding new stockists along the way.

What is Zaidys Pastrami?

Zaidys is premium, traditionally prepared pastrami made from quality, well-marbled Australian beef brisket. Slowly brined, generously coated in our signature blend of spices, and smoked low and slow, it develops a deep, savoury flavour, a peppery bark and a tender, beautifully marbled centre with a rich, buttery finish.

Fully cooked and supplied as vacuum-sealed half hunks, it’s ready to slice to your desired thickness, whether you prefer generous, thick-cut slices for a stacked sandwich or thinner slices for a deli-style serve. You can easily tailor it to suit your menu. Serve it warm for the best flavour and texture, or slice it cold for deli displays and ready-to-go offerings.

Zaidys pastrami is ideal for cafes, brunch venues, sandwich shops, restaurants, bakeries, wine bars, specialty grocers and delis that want a standout ingredient without the time and labour of making pastrami in-house. Its rich flavour and versatility make it an easy way to elevate a menu, create a signature dish and give customers something worth coming back for.

Meet Elliot

Zaidy's founder Elliot, smiling and sitting on a windowsill wearing a light-colored T-shirt with "ZAIDY'S" written on it and jeans, near a maroon wall with a sign.

The founder of Zaidys and a lifelong food lover, Elliot is passionate about bringing the best pastrami could be to Australian foodservice venues and kitchens. After years in the world of corporate finance, Elliot swapped spreadsheets for smoke and spice, chasing a life that felt more authentic – outdoors, hands-on, and grounded in community. Whether he’s in the bush or behind the bench, it’s always been about honest work, good food, and feeding people from the heart.

Inspired by family traditions, bold flavours, and a love for smoked meat, Elliot created Zaidys to serve up nostalgic deli staples with a modern twist. What started as a passion project quickly turned into something bigger, and it turns out that when you do what you love, others can taste the difference as well. With a nod to the old-school and a whole lot of soul, Elliot is putting authentic deli classics back on the map, one tender slice at a time.

The Zaidys Process

1. Sourcing with Intention

We start with premium Australian beef, selecting our briskets from suppliers who understand the importance of quality, consistency and flavour. Our relationships with these suppliers are built on trust – because great pastrami begins with great beef.
2. Handcrafted Preparation

Our briskets are brined alongside our proprietary blend of aromatics and spices. Our recipe is the result of countless refinements – carefully balanced to enhance the beef’s natural flavour without overwhelming it. The brining process is slow and considered, taking two weeks, ensuring deep flavour throughout.
3. Low and Slow Cooking

Once brined, we rub generously with our signature spice blend. Each batch is slow-cooked to bring out tenderness, depth, and complexity. We cook our briskets for 24 hours. From texture to aroma, every element is checked against our exacting standards to make sure it tastes unmistakably like Zaidys, no matter what plate it lands on.
4. Ready for You

Once cooked, our pastrami is chilled and vacuum-sealed, ready for delivery. We seal it only after cooking, rather than cooking it inside the bag – a considered extra step that means no bag full of cooking liquid and rendered fat. Just a finished hunk of pastrami, ready to slice, heat and serve. Whether it’s piled into a sandwich or served on a breakfast plate, your customers will taste the care that goes into every step.

The Zaidys Bulletin

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