House Cured Wagyu Beef Pastrami

Again, another crowd favourite at our Deli/Street Food counter, “The Butchers Kitchen”, and with very good reason too. This one is a BIT special! Much like the Lamb Ham, it’s a labour intensive product, and requires lots of preparation, but the results are outstanding, and witnessing the beaming smiles on our customers faces when they bite into some, is worth all of the hard work! First of all, we don’t just use any old Beef. We use Navel End Chilean Wagyu Brisket, cured traditionally using a wet salt cure. We add a few flavouring herbs and spices to this cure, so that the flavour permeates into the meat, leaving a subtle hint. This curing process takes between 6-10 days, depending on the weight of the Brisket. We then coat the Brisket in Black Peppercorns, and Coriander Seeds, and finally, it’s smoked over Maple wood. We then allow the Brisket to rest, chill, and it’s then sliced. The cooling process ensures that the meat is tender and juicy, and importantly, holds together during the slicing process. A true artisan product, using what is widely acknowledged to be the finest Beef money can buy, and with that unmistakeable taste of those famous New York deli’s, this truly is a heavyweight when it comes to mouthwateringly delicious meaty treats!

Average weight of each pack: 100g

Ingredients: 100% Chilean Navel End Wagyu Brisket, brined for 6-10 days, then coated in Black Peppercorns and Coriander Seeds and smoked.

Allergens: Cereals, Milk, Mustard

May Contain Traces Of: Sesame

Cross-Contamination: Product has been prepared in an area where there is a risk of cross-contamination with other allergens