Hot smoked pastrami piece with a tender and juicy texture. Handcrafted and traditionally made by Rooftop Smokehouse (Barcelona).

For the making of this pastrami, first, the brisket meat of Black Angus calves is selected, as these pieces are the juiciest for this type of preparation. From here, an artisanal and traditional process begins where the pieces rest in brine for 3 weeks before seasoning withblack and Jamaican pepper, brown sugar, bay leaf, mustard seeds and coriander, thyme, and salt. Finally, they undergo a hot smoking process using whole oak logs for at least 18 hours.

Preparation: we recommend taking the pastrami out of the bag and steaming the whole piece for a few minutes (strainer on top of a pot with boiling water). Then, slice it thinly with a sharp knife.

You can pair it with pickles, mustard, sauerkraut, and a good sourdough bread.

Variable weightOrigin: Barcelona.
Packaging: vacuum sealed.
Allergens:mustard seeds.
Traces:Milk, fish, sulfites, celery, sesame, and gluten.

Ingredients 1:

Beef brisket, black pepper, sweet paprika, ginger powder, brown sugar, bay leaf, mustard seeds, coriander seeds, thyme, salt, preservative E250. Origin: National. Black Angus Breed Nutritional value per 100g Energy value 147 Kcal / 489 Kj, Fats 6g, of which saturated 2.7g, Carbohydrates 0.4g of which sugars 0.1g, Proteins 22g, Salt 2.2g