‘The Charcuterie Guide’ Regenerative Beef Pastrami

What is pastrami?

Pastrami is one of the world's most recognisable cured beef products. Its roots lie in Eastern European preservation traditions, although most people know it through the classic New York deli sandwich.

Traditionally, pastrami is made from beef brisket that has been cured, coated in spices, smoked and then cooked slowly until tender enough to slice thinly.

It's a product with a strong identity, both culturally and culinarily, and one that has become synonymous with great sandwiches.

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How does our pastrami differ?

For us, the difference starts with the beef.

We stay true to the classic pastrami process, but instead of anonymous commodity brisket, we begin with regenerative British beef sourced from farms that meet our standards. That means regeneratively farmed beef, traditional breeds or extensively reared systems, but it always starts with provenance.

The result is a pastrami that remains true to its origins while being firmly rooted in British farming.

What makes our approach distinctive?

A lot of pastrami is defined by the process alone. We think the raw material deserves just as much attention.

We follow the traditional route of curing, seasoning, smoking and slow cooking, but place equal importance on where the beef comes from and how it has been raised.

That means all the depth, spice and character you would expect from a great pastrami, but with a stronger connection back to the farm.

We also naturally smoke our pastrami rather than relying on liquid smoke flavourings, creating a more subtle and authentic result.

How is it made?

The brisket is first cured before being coated in a spice blend built around coriander, black pepper and garlic, often supported by ingredients such as bay, chilli and smoked paprika.

From there, it is smoked, typically over beechwood, and then cooked slowly until it reaches the point where it is tender but still retains structure.

The aim is a classic pastrami profile: a dark outer bark, a juicy slice and the right balance between tenderness and bite.

What does it taste like?

Our pastrami is savoury, aromatic and deeply satisfying.

The beechwood smoke is present but restrained, adding depth rather than dominating the flavour. The spice blend brings warmth, fragrance and complexity, while the brisket itself contributes richness and natural sweetness.

As the fat renders during cooking it softens into the meat, helping create a slice that is juicy, rounded and full of flavour.

It is a bold product, but a balanced one.

How should it be served?

The classic serve remains hard to beat: thinly sliced pastrami, mustard mayonnaise and pickled gherkins.

Our preferred version starts with a good soft cob or well-fermented loaf, rather than an overly dense rye. Add mustard mayonnaise to both sides, crisp lettuce, a few thin slices of gherkin, a delicate slice of Swiss cheese and plenty of pastrami.

Lightly toasted, it becomes everything a great sandwich should be.