Jewish Pastrami

Jewish pastrami is a flavorful, smoked variant of cured beef, typically made from the navel or brisket cut. It's seasoned with a signature spice blend, often including black pepper, coriander, garlic, and paprika, then smoked and steamed to tender perfection. This iconic deli meat has its roots in Eastern European Jewish culinary traditions and became a staple of New York City delis.

🍳 View the full Jewish Pastrami recipe →

🍽️ Nutrition at a glance

Pastrami is a high-protein, high-fat food with minimal carbohydrates, making it a dense source of energy. A typical 3-ounce serving provides around 200-250 calories, along with significant iron, zinc, and B vitamins.

Nutrition breakdown

Calories	213 kcal
Protein	16 g
Carbs	1 g
Fat	16 g
Fiber	0 g
Sugar	0 g
Sodium	1050 mg
Iron	1.8 mg
Zinc	3.5 mg
Vitamin B12	1.2 mcg
Niacin (B3)	4.5 mg
Vitamin B6	0.3 mg
Phosphorus	180 mg
Selenium	20 mcg
Cholesterol	65 mg

Per 3 oz (85 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pastrami is a symbol of Jewish immigrant cuisine in America, famously piled high on rye bread to create the classic Reuben or pastrami sandwich. Nutritionally, the smoking and curing process not only preserves the meat but also adds complex flavors without relying on sugar.