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.
San Antonio, Tex.
House-cured pastrami; $6.55
Tongue Pastrami: Wagyu beef, brined, peppercorn crusted, smoked made from Wagyu beef tongue; $7.50
T Fusion Steakhouse
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)
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.
Duck pastrami, made in-house; $5
Pastrami Salmon, mustard-dill crème fraiche, toast; $10
Palm Beach, Fla.
Seacuterie board with salmon pastrami plus other smoked fishes and fish dips; $16 for choice of three