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At the corner of East Houston and Ludlow in NYC there is a restaurant with 140 employees who serve from 400 up to 4000 guests daily. It is Katz’s Delicatessen that had already made millions of Americans go crazy about the taste. But they are not the only ones to go crazy about it! So, did Pastrami Deli! It is because our trip to the USA and our visit at this very restaurant we were…

We have decided to experiment with our beef and that’s how we ended up with an idea to serve our pastrami pulled, in a delicate milky loaf!  Everything is obviously homemade so there is absolute variety when it comes to bread!

There are only 17 days left until the end of the year but we are aware of the fact that most of you have already given some thought about your New Year’s resolutions. What is the best way to start 2018? We have a few ideas…

Pickled cucumbers with dill or horseradish… One thing is sure: pickled cucumbers are thousands of years old and we can still enjoy their taste nowadays, by adding them to various meals.

We will remember this night for a long time! Two months of preparations, two pig halfs – which is almost 100 kgs of delicious pork – our pastrami and a lot of great wine! All this because…

The very first meat show of this kind in Poland! Pastrami Deli invites you all for a culinary evening with two brilliant chefs that shares very charismatic personalities: Dario Cecchini and Adam Chrząstkowski. We warn you – this will  be not just live cooking! Be prepared for a lecture about butcher’s profession and many interesting stories from our guest, legendary butcher in of Panzana in Chianti!

The one of a kind culinary weekend is coming to Silesia! Pastrami Deli and Wanke Cook’ink comes for the very first time to the Night Market in the Porcelein Factory in Katowice! Are you ready for this collab?

Freelancer cooker, delighted by USA and it’s Far East-like pornfood, always original, asian cuisine passionate, never into getting shortcuts, a dreamer, Chef responsible for WANKE COOK’INK project… Who are we talking about? Introducing Daniel Wanke with whom we will be leading Wanke Cook’ink & Pastrami Deli:Pastrami Ramen workshops! The workshops will take a day on 26th of August at 4pm.

Meat, music and singing!

Night Market is a permanent market placed on platforms of old train station ‘Warszawa Główna Osobowa’, on the Targowa street in Warsaw. It had started on April 21st and will run until autumn. This weekly event gathers crowds of fans. As the organisators says themselves, it is for ‘everyone who prefers lazy dinners over early breakfasts. For lovers of various culinary experiences, local products and global cuisines. For those who rest best on the fresh…

Ceaser is one of the most common and easiest salad to prepare. Caesar salad originally comes from Italy but is popular all over the world. The main ingredients are: romaine lettuce, sauce, crouton, and parmesan cheese. Aside from the basic components caeser is often enriched with chicken, anchois and sometimes even with bacon or egg. Due to the fact that for us meat remains the main part of our diet we cannot imagine this salad…

Pastrami workshops

Last month Pastrami Deli appeared in Food Lab Studio at the invitation of Warsaw –based company Baziółka.  At the event not only did we cook but we were also telling our guests stories about pastrami, our work and the effort we put into the preparation of the ideal recipe which makes our product so unique. Lots of positive feedback from our guests proved a huge success of the dinner. This incredible experience as well as…

A kitchen is one of these magic places that offer infinite potential for creating fresh and unique flavors by mixing a variety of ingredients.  The possibilities are endless.  Just like our imagination, which lets us draw inspiration from everywhere …

Pastrami has always brought back nostalgic memories of New York and the Manhattan restaurants offering the pleasure of tasting this specially prepared beef. We are proud that we managed to achieve the taste similar the legendary Katz’s Delicatessen, and our meat gradually becomes more and more popular, not only in Poland, but also in Europe.

When talking about pastrami, it is scarcely possible not to mention New York. The heart of this tempting cosmopolitan city, Manhattan, is a place where the world of art and business uniquely combine. The area holds world famous museums such as Metropolitan Museum of Art, outstanding Broadway theatres, numerous concert halls and music clubs like the iconic Village Vanguard. Many artists find their own piece on heaven on earth there and settle down in NYC. Such was the case with…

As we are looking forward to spring, we simple think more often about light and colorful dishes. Today we prepared salad, which not only impressed us with its taste but also with intensity of the colors. And with its simplicity. This dish can be easily prepared by everyone so excuses like ‘I can’t cook’ will sound like a minor quibble. In addition, this salad is light and nutritious.

Despite our affection for traditional forms of pastrami serving we’ve been recently testing and experimenting with brand new varieties of dishes with it. Chatting with and meeting culinary bloggers & chefs, we are getting inspired by those lovely people and we strengthen our belief that it’s only up to our imagination to have new ways to serve our pastrami. And since its top quality product, it’s not difficult at all to come up with new…

However largely disputed, with at least a few variations of its origin, one thing is sure – pastrami is by no means an American invention. Today’s areas of Romania, Hungary or Turkey are the lands of original pastrami roots and it’s somehow sad that these days it’s rather difficult to get quality pastrami in Europe, while in the USA it’s not a big deal really to buy some. One of the reasons of its overseas…

We’ve already covered pastrami dishes, which significantly differ from traditional serving methods of our delicacy, like Chinese dumplings stuffed with pastrami or pastrami ramen. Today we present something much more original, for some even really weird – three pastrami inspired dishes, including one typical and representative for vegetarians… 

Pastrami fusion recipes

Taking a look at our local culinary scene in Poland we are really glad to find out many new restaurants, which drop either Polish or Italian classic dishes in favour of creating brave and modern dish interpretations or prepare their own nontrivial ones. Being original and creative is really appreciated and new eateries win loyal clientele searching for new tastes and flavours. In the big towns of the USA, from Eastern to Western coast, people…

Summer 2015, a week before the beginning of Jewish Culture Festival in Krakow, Hamsa Hummus & Happiness Israeli Restobar as the first restaurant in Polnd introduced authentic pastrami sandwiches from our production. Having in menu wide variety of Israeli classics, pastrami was ideal addition to complete the cuisine of the restaurant.

A pastrami sandwich is quite filling itself. Many people claim that when having one in an American restaurant or deli, side dish is non-essential, as the meat amount in a sandwich is enough to eat one’s fill. Moreover, a sandwich in places like Katz’s Delicatessen or Carnegie Deli in New York is hard to be eaten up for an average man due to its size. However, even pastrami sandwiches of such size are served smaller or…

Over six months of experiments, tests, tastes and discussions… A few hundreds of beef brisket, tens of kilograms of herbs and spices… Weeks of curing and smoking… And then we could say we got what we wanted to – the taste and flavour of an original American beef pastrami! Below you’ll see a few photos from the production process of our pastrami. What an adventure!

A hundred years ! It’s been about a hundred years since one of the greatest sandwiches in the world was made. Although today Reuben sandwich is served in a variety of ways, there are three ingredients that remain the same: beef (pastrami or corned beef), sauerkraut and cheese. It’s the combination of hot beef with shredded sauerkraut determines the outstanding Reuben taste.

Waking up one Sunday morning after a longer than usual Saturday night, the desire to eat a solid breakfast turns out to be bigger than usual. Scrambled eggs and bacon is the first idea but there is no bacon in the fridge. Never mind, it will have to be without bacon. Suddenly my eyes light up at the sight left in the fridge, a slice of pastrami and a thought comes to mind – why…

In relation to your questions, the feedback we receive from restaurant owners serving pastrami and our own tests and experiments, we’ve decided to write a few words more on the theme of serving our delicacy hot. It’s not that I want to discourage you from eating pastrami cold, but I would like to emphasise once again that a sandwich with a warm and steamed brisket of smoked beef is a delicacy like no other in…