Pastrami is a meat product commonly consumed in Türkiye and neighboring geographies, salted, dried, and coated with a spicy mixture called fenugreek. Although it is usually made from beef, there are also varieties made from sheep, goat, and buffalo meat.

History and Origin

The origins of pastrami can be traced back to the need of nomadic Turkic communities in Central Asia to preserve meat for long periods of time. During this period, meat was usually salted and dried in the sun to produce a durable food called "kak meat". This tradition was carried over with the migration of Turks to Anatolia. It derives from the Turkish verb "to press" and refers to the process of pressing and drying meat.^【1】  

During the Ottoman Empire, pastrami had an important place both in the palace kitchen and in the army's food supply. Especially during campaigns, it was preferred as a durable and nutritious food source. In Ottoman palace cuisine, pastrami had a wide range of uses, from pastries to pilafs, from various meat dishes to appetizers. In addition to pastrami made from different types of meat, there were also varieties enriched with special spice mixtures.

^{Pastrami (Pexels)}

Nutritional Value, Consumption, and Cultural Importance

Pastrami is a traditional meat product rich in nutritional value. It draws attention especially with its protein content, with high biological value. In academic studies, the protein ratio detected in pastrami varies between 20.68% and 31.85%. In addition, pastrami is rich in minerals such as iron, zinc, phosphorus, selenium, which are essential micronutrients for the body, as well as B group vitamins, especially vitamin B12. With these features, pastrami is considered a beneficial food for mental and physical development. However, the salt content of the product, which can reach up to 6%, and the fat content, which can reach up to 38%, require careful consumption in terms of health. Especially individuals with hypertension, cardiovascular diseases, and kidney diseases are recommended to consume in a controlled manner. The moisture content of pastrami varies between 32.55% and 51.52%, and the energy value varies according to the production technique.

In terms of consumption, pastrami is used in many different ways in Turkish cuisine. The most common way of consumption is at breakfast, either plain or with eggs. Apart from this, pastrami is used as a flavor enhancer in traditional dishes such as dried beans and chickpeas, and as a filling or decoration material in pastries and appetizers. In recent years, the use of pastrami in modern and hybrid cuisines, from pizza to pasta, has become widespread. Although the product is traditionally stored by drying in natural air conditions, today it can be made longer-lasting by vacuum packaging, refrigerated storage, or protective packaging.

Culturally, pastrami has a special place in the historical and social memory of Turkish society. Derived from the meat preservation methods of nomadic Turkish communities in Central Asia, this product became widespread during the Ottoman period and has become a part of local identity in cities such as Kayseri, Kastamonu, Afyon, and Erzurum. Pastırma is an intangible cultural heritage as a skillfully made product where traditional knowledge is passed on. It also assumes symbolic functions in social relations as a prestigious food that is served on special occasions and during hospitality. Not only a nutritious product, but also locally produced.

Production Stages

In the production of pastrami, the meat from the back (contrfile, entrecote), rump (nuar, socket) and abdomen (döş) regions of veal is generally preferred. The selected meats are cleaned of excess fat and membranes and cut into pieces of the desired size. The quality and freshness of the meat are important for a quality pastrami. The prepared meat pieces are rubbed with plenty of dry salt or soaked in salt water. Salting prevents the development of microorganisms and increases the durability of the meat by allowing the water to be absorbed. The salting time varies according to the size of the meat and the ambient temperature. This stage plays an important role in the formation of the unique flavor of pastrami.

After salting, the meat is hung to dry in a cool and airy environment. The drying process reduces the moisture content of the meat, making it even more durable. The drying period can last from a few days to several weeks, depending on weather conditions and the thickness of the meat. In traditional methods, drying is usually done with natural air flow, but in modern facilities, it can also be done in controlled temperature and humidity environments. The dried meats are coated with a spicy mixture called "fenugreek". Fenugreek is a thick mask of ground fenugreek seeds, garlic, paprika, and sometimes other spices mixed with water.

Fenugreek gives pastrami its distinctive aroma and color, while at the same time forming a protective layer on the outside of the meat and helping it to dry. The process is usually repeated several times, and each layer is allowed to dry. After being fermented, the pastrami is matured in a cool and airy environment for a certain period of time. During this time, the flavor of the pastrami deepens and its characteristic aroma fully develops. The maturation time may vary depending on the production method and the desired flavor.

Types of Pastrami

Types of Pastrami According to Animal Type

Beef Pastrami

The most common and well-known type of pastrami. It is usually produced with meat from the back (pork tenderloin, entrecote), rump (nuar, socket), and abdomen (döş) of cattle. Beef pastrami stands out with its unique, intense flavor and ideal fat-muscle balance. Especially in Türkiye, Kayseri pastrami is an important variety with a geographical indication registration due to its traditional production methods and quality. The way beef pastrami is produced in different regions and the spice mixes used can also lead to flavor differences. For example, in some regions, more intense garlic or different types of pepper can be used.

Sheep Pastrami

A type of pastrami made from mutton. The distinctive flavor of mutton is also reflected in this pastrami. It usually has a more intense and different flavor than beef pastrami. The fat content may be higher than in beef pastrami, which makes the texture softer. Sheep pastrami is traditionally produced and consumed in some parts of Türkiye and Balkan countries. The breed of sheep used in its production and diet are factors that affect the flavor of the pastrami.

Buffalo Pastrami

It is a less common type of pastrami produced from buffalo meat. Buffalo meat has a firmer structure and a different flavor compared to veal. These characteristics are also reflected in buffalo pastrami. It usually has a more intense and distinctive flavor. In some parts of Türkiye, especially in the regions where water buffalo farming is practiced, the traditional production of water buffalo pastrami continues.

Türkiye Pastrami

It is a type of pastrami made in recent years. The lighter and lower fat content of Türkiye meat makes it a healthier alternative. Türkiye pastrami generally has a softer texture and milder flavor than beef or mutton pastrami. Although the spices used in its production are intended to capture the traditional pastrami flavor, the distinctive taste of Türkiye meat is clearly felt.

Pastrami made from other animals

Rarely, pastrami can also be produced from other animal species, such as goat. These types of pastrami are usually regional and special productions and have the characteristic features of the animal's meat. Their flavor and texture differ from the commonly consumed beef, sheep, and Türkiye pastrami.

Pastrami Types According to Meat Region

Pastrami is produced by processing meat pieces obtained from various muscle groups of bovine animals, especially cattle and buffalo carcasses. These pieces differ in terms of both naming and quality according to the regions from which the carcass is taken and the muscle structure. The muscle region from which the meat is taken directly affects the flavor, texture, and commercial grade of pastrami in terms of fat content, fiber texture, ease of chewing, and the interaction of the chewing with the meat.

In Türkiye, pastrami meat pieces are generally classified as follows: şekerpare, back, bohça, kuşgömü, antrikot, tobacco holder, slicing, arkabaş, skirt, shoulder, cloth, mehle, edge, shovel, lid, döş, concept, and breast. Among these, especially "şekerpare", "back", and "bohça" are the parts that are widely preferred in pastrami production and have a higher commercial value. For example, the şekerpare region is superior both texturally and sensually due to its softness and balanced intramuscular fat distribution. The back region is known for its more fibrous structure and low fat content, while the bohça region is moderately soft in terms of muscle structure and has a balanced fat-protein structure.

The physical and chemical properties of these parts are the main determinants of quality from production to consumption. According to studies, significant differences have been observed in moisture, fat, protein, and salt contents between pastrami obtained from different muscle regions. For example, while the protein content of back pastrami is higher, pastrami made from areas such as the back is more fatty and soft textured. Likewise, in the application of fenugreek, the flatness and porosity of the muscle surface and the adhesion capacity of the fenugreek are decisive for quality.

For this reason, pastrami producers make classification by determining both the product variety and the targeted quality class according to the region of the meat, and there are price and flavor differences between 1st, 2nd, and 3rd class pastrami. These regional differences are not only a driver of product quality but also of traditional production knowledge and consumer preference.

Pastrami Types According to Production Methods and Regional Differences

The salting, drying, and fenugreek techniques used in pastrami production and the spice mixtures used in pastrami production also cause regional differences and lead to the emergence of different pastrami varieties.

Kayseri Pastrami

Kayseri pastrami, which has a geographical indication registration in Türkiye, is characterized by its traditional production methods and the spice mix used. It is usually made from veal and is known for its distinctive, intense flavor and quality. Different craftsmen and businesses in Kayseri may have their own production secrets and fenugreek recipes, resulting in slight flavor variations even within Kayseri pastrami.

^{Kayseri Pastrami (Turkish Patent and Trademark Office)}

Kastamonu Pastrami

This pastrami, which is unique to the Kastamonu region, is usually produced from veal. The climatic conditions of the region and traditional drying methods give Kastamonu pastrami a unique flavor and texture. The spices used in its production may also vary regionally.

Afyon Pastrami

This pastrami from the Afyonkarahisar region is made from veal. The unique climate of the region and the quality of the meat used give Afyon pastrami a unique taste and aroma. The spice mixtures used in its production also differ from Kayseri and other regions.

Erzurum Pastrami

Produced in and around Erzurum, this pastrami is usually made from veal. The cold and dry climate of the region ensures that the pastrami is dried naturally in the ideal way. Erzurum pastrami is known for its distinctive flavor and long-lasting durability.

^{Erzurum Pastrami (Turkish Patent and Trademark Office)}

Sivas Pastrami

Pastrami produced in the Sivas region is also made from veal. The traditional production methods of Sivas and the spices used give this pastrami a unique flavor and aroma. The climate of the region plays an important role in the drying process.

^{Sivas Pastrami (T.C. Sivas Governorship)}

Ankara Erkec Pastrami

This pastrami, unique to the Ankara region, is produced from goat meat, unlike other beef pastrami. The unique flavor of goat meat offers a different taste profile to Ankara Erkec pastrami.

^{Ankara Erkeç Pastrami (Turkish Patent and Trademark Office)}

Balkan Pastrami (Pastarma/Pastramă)

There are varieties of pastrami produced in Balkan countries with similar methods. For example, these products, called "pastarma" in Bulgaria and "pastramă" in Romania, may differ in terms of the type of meat used (usually beef or sheep), spice mixes, and drying methods. Balkan pastrami can often be more intensely spiced.

Basterma/Basturma

There are similar meat products known as "basterma" or "basturma" in the Middle East and the Caucasus regions. Pastrami in these regions also shows local variations in terms of the meat used (e.g., beef, sheep, camel), spice, and production techniques. For example, basturma made in Armenia usually contains a higher concentration of garlic.

Pastrami According to Different Fenugreek Mixtures

The content of the çemen, which gives pastrami its characteristic aroma, may vary according to regional preferences and the manufacturer's special recipes. Some regions may use more garlic, different types of paprika, or other aromatic spices. This creates marked differences in the flavor profile of the pastrami.

Things to Consider in Pastrami Production

Many technical aspects, especially food safety, hygiene, and microbiological quality, must be considered in pastrami production. The production process is a multi-stage and controlled process chain that includes meat selection, salting, drying, curing, and ripening. Throughout this process, it is especially important to minimize the risk of microbiological contamination. Obtaining meat from fresh, healthy, and traceable sources is the first and most critical step in production. The age, breed, and diet of the animal and the maintenance of the cold chain after slaughter directly affect the final quality of the product.

In terms of hygiene, practices such as cleaning of production areas, equipment disinfection, and personnel hygiene must be ensured in accordance with food safety standards. Sterilization rules must be strictly followed to prevent cross-contamination, especially during meat processing and fenugreek application. The implementation of HACCP (Hazard Analysis and Critical Control Points) principles in production facilities and the integration of food safety management systems, such as ISO 22000, ensure that potential risks are taken under control at an early stage.

From a microbiological point of view, it is necessary to control temperature and humidity ranges, which are particularly risky for the development of pathogens such as Staphylococcus aureus. When the fenugreek layer completely covers the meat surface and dries properly, it creates a physical barrier that prevents the growth of microorganisms. However, when the thickness of the fenugreek is too thick, drying is delayed, and unwanted moisture may form on the surface. In addition, the content, homogeneity, and application method of fenugreek are factors to be considered in terms of both product safety and taste.

The most common problems encountered in pastrami during inspections are high humidity, insufficient drying of fenugreek residue, and structural deterioration due to over-salting or inadequate pressing. Such technical errors reduce the microbiological durability of the product and shorten its shelf life. Therefore, temperature, humidity, time, and hygiene parameters need to be carefully monitored at every stage of production. Finally, in terms of consumer health, documenting the source of the meat used in production, establishing registration systems that ensure the traceability of the production process, and regular official controls are the basic conditions for safe and high-quality pastrami production.