SC - Pastrami

[Phil & Susan Troy]

Knott, Deanna wrote:
> 
> Greetings!
> 
> Does anyone have documentation for pastrami in period?

Not as such, but it appears likely to have been brought to places like
Northeastern Italy and Yugoslavia (whatever they were calling these places at
the time) by the Turks, whose own version is a salt-cured and air-dried beef
product (a bit liked spiced beef prosciutto) called basturma.

Nowadays basturma is heavily coated with paprika and what tastes to me like
ground celery seed, or possibly lovage.

Adamantius  
- -- 
Phil & Susan Troy

troy at asan.com
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