Pastrami

Pastrami called a smoked and seasoned piece of meat, mostly " red" meat (often the shoulder of beef, usually brisket in the U.S. ), as the bread or sandwich topping is eaten in thin slices.

Origin

Pastrami has become probably introduced at the end of the 19th century from Romania on the Jewish cuisine in the U.S. and very popular there. In Romania pastrama referred to a court of his Jewish-American namesake significantly different, namely salted mutton which is cooked before eating. In the U.S., pastrami is commonly available in two versions. New York Style Pastrami is usually sharper than the milder flavored pastrami American Style. The taste is similar to pastrami ham, beef as a product but compatible with Jewish ( kosher) and Islamic (halal) food regulations.

Production

The raw meat is salted in a heavily spiced with nutmeg, garlic, allspice, pepper, paprika and nitric Lake, smoked it and usually covered with a crust of peppercorns. Similar to the corned beef, the production method was originally used for the preservation of meat, before there was a reliable means of cooling.

Etymology

The word came into English through the Yiddish and over also into German, but goes back to the Romanian word pastrama. About the further etymology, there are several theories: the OED and the Dicţionarul Explicativ Al Limbii novels carry the word to the Turkish Pastirma back. This word has its origins in the Turkish noun bastırma, which translates as " the pressing, the pressed " ie, where according to tradition the Turkish horsemen the meat ensures strength, durability made ​​that you put it when riding under the saddle and thus the liquid was pressed out. The American Heritage Dictionary derives the word, however, the Romanian verb a Pastra " preserve, durable make ", which, in turn, on vulgar Latin * parsitare " save, economize " back. The Online Etymology Dictionary finally claimed a derivation from the ancient Greek παστος ( impasto ) " salted ".