Enjoy a whole piece of Black Angus pastrami, hot smoked to achieve a tender and juicy texture. Artisanally made by Rooftop Smokehouse in Barcelona, this pastrami starts with brisket from Black Angus heifers, selected for their juiciness. The meat is brined for 3 weeks before being seasoned with a spice mixture including black pepper, brown sugar, bay leaves, mustard seed, coriander seed, thyme, and salt. A smoking process with oak logs lasts at least 18 hours, providing an unmistakable smoky flavor. It is ideal for making sandwiches or accompanying with pickles, mustard, and good sourdough bread. It is recommended to consume after steaming for a few minutes. Storage mode: keep cool between 2 and 6 ºC and consume within 4 days after opening.