Fat equals flavor. Just ask Tommy Delano

WARNING: If you have a fear of too much fat in your diet, I highly recommend you read no further. You may be led, recklessly, astray.

Published November 11, 2022

Pastrami. What can I say? Perhaps the most wonderful thing that mankind has ever done to meat. And all mostly an accident.

Pastrami originally had little to do with tenderness and taste. The reason beef was brined and smoked was to preserve it. Make it last for weeks, long before the word Frigidaire entered the Mexispanish dictionary. And the chest of the cow wasn’t the chosen cut because it was the toughest, it was simply because it was the cheapest.

I saw that get-me-all-in-a-tizzy word pastrami recently in a social media post. It was way at the bottom of this new guy in San Miguel’s hype for his delivered-from-home meals. I looked at the price of his smoked meat. $1000 a kilo. A bit rich I thought and passed.

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