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New York style: pastrami, wine and jazz.

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…

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Pastrami salad with pomegranate and cucumber

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.

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Rye toasts with pastrami, carrot salsa and corn salad

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…

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The Story of Jewish Delicatessen

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…

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3 most original pastrami-inspired dishes

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… 

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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…

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Our pastrami production – photostory

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!

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Reuben – the story of one perfect sandwich

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.

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