What Is Pastrami? Origins, Artisan Brining & Smoking (Plain vs. Cracked Pepper), and How to Serve Beef Pastrami
Everything you need to know about the king of beef charcuterie: from its historic roots to New York delis and our Brussels workshop. Discover how artisan beef pastrami is brined, beechwood-smoked, and steamed—and whether to choose Nature or Cracked Black Pepper.
Long celebrated in the legendary delicatessen counters of Manhattan, pastrami has become a centerpiece of gourmet charcuterie boards, artisan bagel shops, and bistro kitchens across Belgium, France, and the Netherlands. Melt-in-your-mouth tender, delicately smoky, and crusted with aromatic spices, this 100% beef delicacy delights classic gastronomes and halal food lovers alike.
But what is pastrami, exactly? Which cut of beef is used, how does traditional brining and steaming give it that signature ruby hue, and should you choose Pastrami Nature (Plain) or Pastrami au Poivre (Cracked Black Pepper)?
Master charcutiers in Brussels since 1991, the artisans at Maison Profuma take you inside our workshop to explore the craft of authentic beef pastrami and the best ways to enjoy it at home.
1. Origins & Artisan Craft: The 4 Steps Behind Authentic Beef Pastrami
Before becoming New York’s most iconic sandwich meat in the late 19th century, pastrami originated as a centuries-old preservation craft in Eastern Europe and Anatolia (from the Romanian păstra, to preserve, and Turkish pastırma).
In our Brussels atelier at Maison Profuma, crafting authentic beef pastrami requires four unhurried artisan steps:
- 1. Selecting the beef cut: We use noble, well-marbled cuts of 100% beef (such as brisket and prime beef cuts) for a silky texture.
- 2. Slow aromatic brining: The beef cures for several days in a fragrant brine infused with garlic, coriander seeds, black pepper, cloves, and sweet spices so the flavor penetrates right to the center.
- 3. Spice crusting & beechwood smoking: After drying, the meat is either kept pure (Nature) or rolled in coarse cracked black pepper and toasted coriander seeds (Au Poivre), then slow-smoked over natural beechwood.
- 4. Gentle steam cooking: The final steam bath melts the connective tissue and locks in moisture, yielding paper-thin slices that are remarkably juicy and tender.
1. 100% Whole-Cut Beef
Pork-free and 100% halal certified, crafted from whole cuts of prime beef.
2. Spice Brine & Beechwood Smoke
Multi-day aromatic curing followed by natural beechwood smoking.
3. Tender Steam Finish
Ensures supple, ruby-red slices that melt on the palate.
Pastrami Nature vs. Pastrami au Poivre: Which should you choose? Pastrami Nature highlights the pure, smoky sweetness of beechwood-smoked beef—ideal for cream-cheese bagels, family charcuterie boards, and raclette nights. Pastrami au Poivre delivers a bold, aromatic kick from its cracked pepper and coriander crust—the ultimate choice for hot NYC deli sandwiches.
Pairing tip: Serve with a Belgian amber ale, a light Pinot Noir, and crisp dill pickles.
2. How to Serve Pastrami: Cold on an Apéro Board or Steaming Hot NYC-Deli Style
Because artisan pastrami is fully cooked, you can enjoy it straight from the pack or warmed in seconds:
- Steaming Hot (NYC Deli or Reuben Sandwich): Pile 120–150g of pastrami ribbons into a warm skillet with 1 tablespoon of water, top with a slice of Swiss or Gruyère cheese, and cover with a lid for 45 seconds. The steam awakens the pepper and beechwood smoke while keeping the beef tender. Stack onto toasted rye or sourdough with grainy mustard and pickles.
- Cold (Apéro Boards, Bagels & Carpaccio): Let the pastrami rest at room temperature for 15 minutes before serving. Fold into ribbons on a slate board with sourdough, salted butter, and cornichons, or layer onto a toasted bagel with herb cream cheese.
- Autumn/Winter Raclette Upgrade: Swap generic cold cuts at your next raclette dinner for our 300g Pastrami Nature and Pastrami au Poivre—unreal with melted raclette cheese!
Quick Comparison: Pastrami Nature vs. Pastrami au Poivre vs. Beef Bacon
| Maison Profuma Specialty | Flavor Profile | Best For... | How to Serve | Available Sizes |
|---|---|---|---|---|
| Beef Pastrami Nature (Plain) | Smooth, savory, delicate beechwood smoke | Cream-cheese bagels, family boards, raclette | Cold ribbons or steamed 30 sec | 90g (Apéro) & 300g (Family) |
| Beef Pastrami au Poivre (Pepper) | Bold cracked black pepper & coriander crust | Hot Reuben sandwiches, gourmet melts | Steamed under a lid with cheese or cold | 90g (Apéro) & 300g (Family) |
| Artisan Halal Beef Bacon | Rich marbled beef belly, smoky crunch | Eggs Benedict, brunch bagels, smash burgers | Pan-fry or oven-bake at 200°C | 2 x 300g Pack |
Where to Buy Authentic Artisan Beef Pastrami in Belgium & Europe
Finding genuine, whole-muscle artisan pastrami in Brussels, Antwerp, or Paris can be difficult—supermarket versions are often overly wet and flavored with liquid smoke.
At profuma.com, you order directly from our family workshop in Brussels (established 1991). Our Nature and Pepper pastramis are thinly sliced, packed in convenient 90g and 300g formats, and shipped chilled straight to your door.
The Maison Profuma Standard Since 1991
No middlemen, no artificial smoke flavorings: every batch of pastrami crafted in our Brussels atelier honors traditional slow brining and natural beechwood smoking—100% halal certified.
Frequently Asked Questions About Beef Pastrami
Is pastrami eaten hot or cold?
Both! Since pastrami is fully steam-cooked, you can eat it cold right out of the pack on charcuterie boards or salads, or steam it in a covered pan for 45 seconds to build an authentic hot New York deli sandwich.
What meat is pastrami made from?
Authentic pastrami is made from 100% beef. At Maison Profuma, our pastrami is crafted from selected whole beef cuts and is 100% halal certified.
How long does pastrami last in the fridge?
Unopened, it keeps for several weeks refrigerated at 0–4°C. Once opened, enjoy within 3 to 4 days and keep sealed so the slices stay moist.
Shop Our Artisan Pastrami & Beef Charcuterie Range
Taste authentic beechwood-smoked beef pastrami crafted in Brussels since 1991 — order directly at profuma.com.