Pastrami, Casa da Avoa

Casa da Avoa's pastrami is made from a piece of beef known as aleta. This part of the beef is subjected to a brine that lasts between 24 and 36 hours, allowing the meat to cure and remain free of blood and other liquids. The meat is then marinated with a mixture of spices composed of, among others, garlic, rosemary, thyme, cloves and salt.

The next step is drying and smoking, which lasts several days. After this, the pastrami is cut into slices, like any other sausage. The pastrami slices are canned with olive oil and sterilized in the autoclave. The high temperatures that the pastrami reaches during this process causes it to cook together with the olive oil that will act as a preservative later.

INGREDIENTS: Veal shoulder (brined and smoked), pepper, garlic, thyme, rosemary, cloves, salt and olive oil (35%).