Pastrami is a type of seasoned, smoked meat made from beef, usually from the brisket cut. To make pastrami, the meat is covered with a spice mixture (often including black pepper, coriander, and garlic), then smoked slowly until it becomes tender and flavorful. The result is dark reddish meat with a peppery crust and a rich, smoky taste.

Pastrami became famous in Jewish delicatessens in New York City, where it's traditionally piled high on rye bread with mustard to make a classic pastrami sandwich. The meat is sliced thin when it's served hot, or thicker when served cold. A good pastrami sandwich from a deli might have so much meat stacked on it that you can barely fit it in your mouth.

The word comes from Romanian, where pastramă originally referred to pressed, cured meat. Romanian Jewish immigrants brought the technique to America in the late 1800s, adapting it to use beef brisket instead of other meats. Today, pastrami remains one of the most iconic foods associated with New York City's culinary history.