Pastrami, like many other preparations of meat and fish, was born out of necessity. Before the days of refrigeration, meat needed to be salted in order to preserve it. Luckily, the meat also takes on fantastic flavours from the combination of brining, smoking and steaming over a long period of time with a mixture of herbs and spices.
Pastrami is very popular in the US, particularly New York, as Jewish immigrants brought the technique over with them in the late 19th century and it was quickly adopted as part of the city’s culture. In Jewish delis all over New York you will find pastrami being served on fresh rye bread, slathered with mustard and served with the obligatory pickles.