Pastrami is a popular deli meat that has become closely associated with Jewish cuisine and culture. But why did pastrami become such a staple in Jewish communities and delicatessens? There are several historical, cultural, and religious factors that have contributed to the Jewish affinity for pastrami.
The Origins of Pastrami
Pastrami was originally developed as a way to preserve meat before refrigeration. The name comes from the Turkish word “pastirma,” which refers to beef that has been salted, air-dried, and seasoned. This method of meat preservation likely originated in central Asia or the Middle East before spreading to Eastern Europe, the Mediterranean, and beyond.
In Eastern European Jewish communities, beef brisket or naval was cured with salt and spices like coriander, black pepper, paprika, and garlic to make pastrami. This allowed meat to be stored for long periods of time without spoiling. Jewish immigrants brought pastrami recipes and curing techniques with them when they came to the United States in the late 19th and early 20th centuries.
The Rise of the Jewish Deli
As Jewish populations grew in major U.S. cities like New York and Los Angeles in the early 1900s, Jewish delis began popping up. These delis and sandwich shops served pastrami and other cured and smoked meats that were dietary staples back in Eastern Europe.
Pastrami on rye became a classic deli sandwich, along with corned beef, chopped liver, tonge, and other Jewish specialties. The Jewish deli culture promoted pastrami and gave it a strong cultural association with Jewish cuisine in the United States.
Major Delis That Popularized Pastrami
- Katz’s Delicatessen (New York City, opened 1888)
- Langer’s Delicatessen (Los Angeles, opened 1947)
- Zingerman’s Delicatessen (Ann Arbor, opened 1982)
- Kenny & Ziggy’s New York Delicatessen (Houston, opened 2006)
Religious Influences on Pastrami’s Popularity
Kosher dietary laws also likely contributed to pastrami becoming a Jewish food tradition. Pastrami is made from brisket or naval, which are kosher cuts of meat from the forequarters of cattle.
In addition, traditional pastrami recipes used only kosher ingredients like coriander, black pepper, and garlic. This allowed pastrami to be consumed by observant Jews following strict kosher diets.
Key Aspects of Kosher Pastrami
- No mixing of meat and dairy
- Use of kosher cuts like brisket or naval
- Curing with kosher spices and ingredients
- Salted to draw out blood from meat
Pastrami provided tasty and kosher sandwiches and meat for Jewish delis to serve. Jews looking for kosher certified deli meats would often opt for pastrami, further cementing its popularity in the community.
Cultural History and Nostalgia
Over time, pastrami took on even greater cultural symbolism, representing Jewish culture, traditions, and nostalgia. Eating pastrami became about more than just the taste – it became a way to celebrate Jewish history and connect to the past.
Staples like pastrami on rye served as a reminder of the classic Jewish delis of yesteryear. The shared nostalgia around these traditional foods strengthened the cultural associations.
Signs of Pastrami’s Cultural Importance
- Pastrami on rye is considered a staple “New York food”
- Scenes set in delis often feature pastrami
- Authors and comedians reference pastrami in reflecting on Jewish culture
- Delis often tout their pastrami traditions and history
As an historic Eastern European Jewish food, pastrami took on cultural symbolism and nostalgic associations, solidifying its enduring presence in Jewish American cuisine.
Pastrami Today
While classic Jewish delis face decline today, pastrami remains popular and ubiquitous on deli menus across the country. Jewish or not, delis large and small usually serve pastrami sandwiches.
Outside the deli context, pastrami is also now used in creative ways in everything from pizza and eggs to salads and nachos. Contemporary chefs put modern twists on pastrami while keeping ties to its roots.
| Dish | Description |
|---|---|
| Pastrami burger | Burger topped with pastrami |
| Pastrami pizza | Pizza with pastrami topping |
| Loaded pastrami fries | French fries loaded with pastrami |
| Pastrami wraps | Wraps filled with pastrami |
The popularity of pastrami has persisted and expanded beyond just the Jewish community. However, the cultural associations between pastrami and Jewish identity remain strong.
Pastrami Festivals & Competitions
Annual pastrami festivals and competitions highlight the ongoing celebrations of pastrami:
- Pastrami On Rye Eating Championship – Coney Island, Brooklyn NY
- Mighty Pastrami Sandwich Eating Championship – San Pedro, CA
- OC Pastrami Fest – Costa Mesa, CA
- Pastrami Festival – Kenny & Ziggy’s New York Delicatessen, Houston TX
Conclusion
In the end, pastrami became ingrained in Jewish cuisine due to historical factors like the need to cure meat for preservation. But over time, it gained strong cultural associations with Jewish identity and nostalgia.
The affinity Jews have for pastrami comes from a mix of its origins as an Eastern European Jewish food, its kosher qualifications, and its symbolic ties to the classic Jewish deli culture. While popular around the world today, pastrami maintains its undeniable connection to Jewish history and traditions.