Pork Belly Pastrami - 10 Hour smoked NY Style Pastrami

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  • Regular price £4.95


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

500g is enough for 3 large sandwiches.

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. We produce this product ourselves at our factory in Watford. It is really delicious!

PreparationSimply 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

If Chilled

Storage: Keep Refrigerated (below 5oC)
Use in 3 days of opening