Zingerman's First Cut Lean Pastrami

Pastrami is the rich, spicy cousin to corned beef. Some would call it an upgrade to the rather straightforward flavor of corned beef, but I'm not looking to start any fights. Still there's no denying it takes a lot more care and attention to create great tasting pastrami that it does corned beef. 

Our pastrami comes from a cut of beef called the navel, which is kind of like the cow version of pork belly (the cut of pork used to make bacon). Compared to the brisket that's used for corned beef, the navel is a little fattier and a little chewier. Specifically, our pastrami uses the "first cut" of beef, which is on the leaner side of the cut. It's then cured in brine with a load of spices like black pepper and clove. Then the pastrami is cold-smoked over hickory, which doesn't mask any of the spices but adds an element of smoke to the experience and gives it incredible depth of flavor.

Here in Ann Arbor, our customers voted our pastrami laden Binny's Brooklyn Reuben as our best sandwich. You can judge for yourself by ordering our Pastrami Sandwich Kit, which comes with all the fixins. Or just get a pound of pastrami, a loaf of pumpernickel, a jar of mustard and keep it simple.

"No trip to Ann Arbor is complete without a pilgrimage to Zingerman’s Deli, where an $18 pastrami sandwich is worth every penny."
Ryan Kartje, Los Angeles Times

Comes sliced, ready for making your own sandwiches at home. Ships frozen.