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by trouble... on November 26th, 2008
Try "traditional" or "original" New York pastrami.
Traditional New York pastrami is made from the navel end of the brisket, which contains considerably more fat than the chest area.
In these politically correct health conscious times it's becoming hard to find.
I love that stuff. Heart attacks be damned!
Tell us a word used in delicatessen?
by prof. mes solzhenitsy on January 18th, 2011
| 1 person likes this
Is it weird to get a bit excited when you see sausages in a butcher shop
by ChelseaLee on February 11th, 2012
| 3 people like this
What disease did cured ham have? lol
by AmorousLilith on June 25th, 2010
| 1 person likes this
Is American bologna anything like bolgna from Bologna?
by Amorphous Blob on February 17th, 2009
| 4 people like this
What kind of deli meat would make you skip lunch if it were served? Mine is the olive loaf.
by Freedom00 on August 2nd, 2009
| 5 people like this
You're reading Looking for a FATTY pastrami from the deli. All i see is lean cuts, what should i order if i want the fatty stuff?
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