PORK BELLY PASTRAMI - 10 HOUR SMOKED NY STYLE PASTRAMI

We have used our beef pastrami recipe to produce a pork belly version, and the results are astounding.

Indulge in a culinary delight that combines the boldness of pastrami with the succulence of pork belly. Our Pork Belly Pastrami is a mouthwatering masterpiece, expertly seasoned, and lovingly smoked to perfection. With every bite, savour the fusion of flavours that redefine your pastrami experience. Perfect for sandwiches, charcuterie boards, or as a gourmet addition to your favourite dishes. Taste the fusion today!

This is a premium product that has a long process to produce. 1st cured for a week, then soaked and smoked for 10 hours and finished in the steamer. It is delicious!

500g is enough for 3 large sandwiches.

Cooking Method: Simply pop the vacuum bagged pastrami in simmering water for 35 minutes, then open slice and serve. Best eaten hot in a sandwich with English mustard and sweet & sour pickles. Or make the famous Reuben sandwich with melted Swiss cheese, sauerkraut & Russian dressing. If bag is already open, you can steam to reheat. Avoid boiling in water as the flavour will be diluted. Can be frozen.

Pork Belly: Belgium
Produced in the UK. Produced in environment handling wheat, milk, egg, soya, mustard, sesame & nuts

For Allergens see ingredients in bold.
Ingredients: Pork Belly (79%), Brine (20%) (Water, Salt, Cure (Salt, Dextrose, Stabilisers (E451, E450), Acidity Regulators:(E500, E331), Antioxidant:(E301), Preservative(E250), Black Pepper, Sugar, Coriander, Onion, Garlic.

If Frozen

Storage: Keep Frozen (below -18oC)
Use in 3 days after defrosting