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

〰️

Curing the world of average pastrami 〰️

About Zaidy’s

Zaidy’s is a fine goods producer specialising in pastrami. We source high-quality, well-marbled beef which we brine and smoke to create a product that is tender and aromatic. Prepared traditionally, Zaidy’s vision is to proudly deliver products that honour tradition—beginning with pastrami, made as it was in Eastern Europe centuries ago. Sourcing sustainable products, we bring comfort and warmth to people’s lives through food.

Our name, Zaidy's, comes from the word ‘Zaide,’ an affectionate term for grandfather in Yiddish (a historical Jewish language). And just like with family, our food is made to conjure feelings of warmth and comfort. Our pastrami—whether in a sandwich, alongside a fresh salad or however you prefer it—feels like going home and receiving a big hug from your grandfather.

You’ll find Zaidy’s pastrami in some of Melbourne’s most beloved spots—served hot at places like Kettle Black, Carter Lovett, and Butchers Diner, or sliced fresh to take home from specialty grocers like Leaf, Toscano’s and Stocked. We’re proud to work with venues that care as much about flavour and quality as we do—and we’re always adding new stockists, so keep an eye out. In the meantime, click here to find the full list of current stockists.

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 Zaidy’s and a lifelong food lover, Elliot is passionate about preserving Jewish culinary traditions. 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 Zaidy’s 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 Zaidy’s 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 Zaidy’s, no matter what plate it lands on.
4. Ready for You

Once cooked, our pastrami is chilled, packed, and delivered with care. Whether you're serving it in a sandwich, on a board, or straight from the pan, it’s designed to heat beautifully and slice like a dream. However you enjoy it, you’ll taste the intention in every bite.