Beefing up charcuterie plates

Charcuterie plates loaded with salume and prosciutto hit the restaurant scene at full force within the last few years. But what about non-pork eaters who won’t indulge in Speck or Coppa? Enter pastrami. Many chefs have turned to curing and smoking their own beef to add a new entrant into the mix of meat-board options. And much of the pastrami is cured in house, embracing the very popular trend of DIY artisanal products.

Tre Trattoria
San Antonio, Tex.
House-cured pastrami; $6.55

New Rivers
Providence, R.I.
Tongue Pastrami: Wagyu beef, brined, peppercorn crusted, smoked made from Wagyu beef tongue; $7.50

T Fusion Steakhouse
Brooklyn, N.Y.
Charcuterie board with beef pastrami plus beef tongue, brisket, bone marrow, chicken liver, pate, carpaccio, toasted bread, olives and dips; $32

Side Door Tavern (opening February 2014)
Chicago, Ill.
House smoked pastrami, 1/4 pound on roasted meat board; $12

And it’s not just traditional beef pastrami that’s popping up. Pastrami spices are being used to cure other proteins, from both land and sea.

G2B Gastropub
Durham, N.C.
Duck pastrami, made in-house; $5

Salty Sow
Austin, Tex.
Pastrami Salmon, mustard-dill crème fraiche, toast; $10

PB Catch
Palm Beach, Fla.
Seacuterie board with salmon pastrami plus other smoked fishes and fish dips; $16 for choice of three


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