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. Like the best meals shared with family, Zaidys is about warmth, familiarity and care. Food made properly, to be passed around, piled high and remembered.

Today, Zaidys pastrami is served in some of Melbourne’s most loved cafes and eateries like Butchers Diner and Top Paddock, and sliced fresh at delis and specialty grocers like Toscano's and Leaf. 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.

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 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 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, 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.