Is Pastrami Irish? Unraveling the Myth Behind a Famous Deli Meat

When you bite into a warm, savory pastrami sandwich—crusty rye bread hugged by layers of tender, spiced meat—it’s hard to imagine that this beloved delicacy might have any connection to Ireland. For many, pastrami brings to mind New York City delis, Jewish cuisine, and Eastern European culinary traditions. However, in recent years, a curious question has surfaced online: Is pastrami Irish? This seemingly unlikely hypothesis deserves more than a quick dismissal, especially considering how food journeys across cultures, picking up new influences and assumptions along the way. In this article, we’ll dive deep into the origins of pastrami, explore its cultural roots, and examine whether Irish cuisine has ever laid a claim to this iconic meat. Prepare for a flavorful mix of history, anthropology, and gastronomy.

What Exactly Is Pastrami?

Before we address the question of Irish origins, it’s important to know precisely what pastrami is. Pastrami is a seasoned, cured, and smoked meat—typically made from beef brisket, although variations using turkey or even lamb exist. The process involves several careful stages:

• Dry-curing the meat with salt and sugar
• Marinating in a blend of spices—such as garlic, coriander, black pepper, and paprika
• Smoking to develop flavor and texture
• Steaming before serving to tenderize further

The result is a deeply flavorful, moist, and tender product often served sliced thin on sandwiches, especially in American Jewish delis. Its deep mahogany color and rich aroma are unmistakable indicators of the slow, meticulous preparation it undergoes.

The Historical Roots of Pastrami

To answer whether pastrami has Irish ties, we must travel back in time to uncover its true genealogy. Pastrami’s story is not rooted in the green hills of Ireland but rather in the vast expanse of Eastern Europe and the Middle East.

Origins in the Ottoman Empire

The earliest known ancestor of modern pastrami traces back to the Ottoman Empire, where a preservation technique known as “pastırma” was widely used. This meat—a cured and air-dried beef product—was seasoned with a potent spice mix including fenugreek, garlic, and chili, then dried in the sun or via hanging in cool, dry places. The name “pastrami” is derived from the Romanian word pastramă, which itself evolved from the Turkish pastırma. This ancient method allowed communities to preserve meat for long periods without refrigeration.

Migration to Eastern Europe

As trade and migration expanded within the Ottoman regions, the technique of curing meat this way spread into Eastern Europe. It particularly took hold among Romanians, Bulgarians, and Hungarians. In Romania, pastramă de piept de bou (pastrami made from beef brisket) became a cherished specialty. The meat was often served at celebrations and holidays, signifying its cultural importance.

Arrival in the United States: The Jewish-American Transformation

Pastrami as we know it today was fundamentally reshaped by Jewish immigrants to the United States in the late 19th and early 20th centuries. Primarily from Romania, these immigrants brought with them the tradition of curing and spicing meats. However, they soon adapted the process to their new environment.

In America, refrigeration allowed for safer handling, and Jewish delis began modifying the traditional recipe. Instead of air-drying, they began smoking the meat—adding hickory or other woods to develop richer, more complex flavors. They also began steaming the meat before serving, a technique that yielded an incredibly tender texture perfect for sandwiches.

New York City became the epicenter of this transformation. Delicatessens like Katz’s Delicatessen and Carnegie Deli rose to fame, serving up towering pastrami sandwiches that became synonymous with American comfort food. The technique became so refined that even today, “New York-style pastrami” is considered the gold standard.

Irish Cuisine: A Different Gastronomic Tradition

Now, let’s pivot to Ireland and its traditional foodways. If pastrami were Irish, we would expect to see some historical footprint—family recipes, regional variations, cultural celebrations involving the dish, or documented food preservation techniques resembling those used in pastrami.

Staples of Irish Cooking

Historically, Irish cuisine is centered around simple, hearty, and accessible ingredients:

• Potatoes (a cornerstone of the pre-Famine Irish diet)
• Oats and barley for bread and porridge
• Dairy products like butter and buttermilk
• Pork, lamb, and beef (often boiled or stewed)

The signature Irish dish, Irish stew, exemplifies this approach—made with lamb or mutton, potatoes, onions, and herbs, slowly simmered to nourish working families. “Black pudding,” a type of blood sausage, is another staple, but even this differs vastly from the preparation of pastrami.

Salt Curing and Preservation in Irish Culture

It’s important to note that preservation techniques—like salting and curing meat—were common in pre-industrial Ireland. However, these were typically applied to pork or fish, not beef. Salt pork, in particular, was widely used due to its long shelf life and robust flavor. The Irish also had a tradition of “biltong-like” dried meats in rural areas, but these were more akin to jerky than the delicate, spiced, and steamed pastrami.

There is no historical evidence in Irish culinary records of a smoked, spiced, and steamed beef brisket preparation resembling pastrami. The flavor profiles, techniques, and cultural context do not align.

A Closer Look at Irish-American Foodways

Some may argue that perhaps Irish-Americans adopted pastrami after settling in the US. Given the large Irish diaspora that arrived around the same time as Eastern European Jews, could there have been a culinary crossover?

The answer is technically possible but highly improbable. While Irish immigrants often worked in similar urban centers (like New York and Boston), their food businesses—such as pubs and small inns—largely continued to serve traditional fare like corned beef and cabbage, Irish soda bread, and lamb dishes. Unlike the Jewish community, which established entire deli cultures, the Irish-American food scene did not develop a tradition of spice-rubbed, smoked, and steamed meats.

In fact, Irish-Americans are more closely associated with corned beef—a salt-cured beef product often boiled with vegetables. Due to its visual and textural similarities to pastrami, confusion sometimes arises. But despite surface-level resemblance, corned beef and pastrami are distinct in preparation and flavor.

Why the Confusion? Debunking the Pastrami-Irish Myth

Given that there is no culinary or historical basis for Irish pastrami, how did this idea arise? There are several likely factors behind the misconception.

Misidentification with Corned Beef

One primary source of confusion is the frequent pairing of pastrami and corned beef in American delis. Many diners are not aware that:

Though both use beef brisket, the flavor and mouthfeel differ dramatically. Pastrami is smokier, more aromatic, and typically leaner. Corned beef is softer, saltier, and often served with cabbage and potatoes—foods that are integral to Irish-American cuisine.

The fact that Irish-Americans adopted corned beef as a national dish (especially around Saint Patrick’s Day) may lead some to assume that all similar beef products are Irish.

Influence of Saint Patrick’s Day Marketing

In the US, corned beef and cabbage has become emblematic of Irish culture, especially on Saint Patrick’s Day. However, this connection is more myth than reality. In actuality, traditional Irish cuisine in Ireland rarely features corned beef. The dish evolved in Irish-American enclaves, where corned beef was an affordable alternative to traditional bacon.

As a result, pastrami—often found near corned beef on menus—gets unfairly lumped into the “Irish” category by consumers unfamiliar with the distinctions. This is further reinforced by chain restaurants that offer “Irish platters” including both corned beef and pastrami—blurring the culinary lines.

Nostalgia and Cultural Fluidity in Modern Food Identity

In today’s multicultural food landscape, traditional boundaries blur. Dishes are reinterpreted, fused, and rebranded. This fluidity can create new myths. For example, pastrami Reuben sandwiches—featuring Russian-style sauerkraut, Swiss cheese, and Thousand Island dressing—are often labeled as “Jewish-Irish” in some informal guides, despite the sandwich’s actual origins (attributed to either a Jewish deli in Omaha or New York).

Such mislabeling feeds into the erroneous belief that pastrami has Irish roots. But as we’ve shown, no Irish community historically prepared pastrami, and its cultural DNA lies far from Gaelic shores.

Could There Be an Irish Pastrami Now?

While pastrami is not, and has never been Irish by origin, food evolves. In modern times, chefs around the world experiment with traditional dishes, often blending cultural elements to create fusion cuisine.

Emerging Trends in Irish Food Innovation

Contemporary Irish chefs have embraced innovation, incorporating global flavors into traditional dishes. For instance, food festivals in Dublin and Galway occasionally feature modern interpretations of old recipes—like whiskey-glazed pulled pork or seaweed-spiced lamb.

Could an Irish chef develop a “pastrami-style” brisket using local ingredients and heritage techniques? Theoretically, yes. A rub made with Irish whiskey, wild thyme, or even peat-smoked salt could give a nod to traditional pastrami while embedding it in Irish context.

But such a creation would be a modern reinterpretation, not evidence of historical connection. It would be akin to “Italian sushi” or “Mexican ramen”—creative, fusion dishes rather than traditional cuisine.

Irish Diaspora and Cultural Exchange

Many Irish people living in the US or other countries have grown up eating pastrami as part of the broader American deli culture. It’s entirely plausible that an Irish-American family might include pastrami sandwiches in their holiday meals. This normalizes the idea of pastrami as “Irish food” within certain households—even if it’s not historically accurate.

Such examples highlight how cultural identity in food is sometimes more about memory and tradition than origin. Yet food historians and culinary experts must distinguish between lived experience and documented lineage.

Global Variations and Cultural Borrowing

Pastrami, like many foods, has traveled far beyond its original home. Its evolution is a testament to culinary adaptation, but not a sign of universal heritage.

International Takes on Pastrami

Around the world, chefs are reinventing pastrami:

• In Argentina, beef is cured and smoked using local spices, influenced by German and Jewish traditions.
• In Israel, pastrami (often turkey-based) appears in street food alongside hummus and pita.
• In Japan, gourmet delis serve pastrami with wasabi mayo and nori garnish, blending tastes from East and West.

These modern adaptations are exciting, but do they make pastrami Japanese or Israeli? No—cultural borrowing enriches cuisine, but it doesn’t erase origins.

The same principle applies to Ireland. Appreciation and adaptation do not equate to heritage.

Conclusion: Pastrami’s True Roots and the Power of Food Myths

So, to answer the original question directly: No, pastrami is not Irish. Its roots are firmly planted in the Ottoman Empire, refined by Romanian and Eastern European Jewish communities, and perfected in the delis of New York City.

The confusion likely arises from:

• The visual similarity between pastrami and corned beef
• Marketing that groups Irish-American deli items together
• Misunderstanding of the differences between curing and smoking techniques

Still, the myth of Irish pastrami underscores an important truth about food: it’s more than just ingredients and methods. Food carries stories, emotions, and identities. For someone raised in an Irish-American household where pastrami sandwiches were Sunday staples, the dish might feel culturally Irish—even if it isn’t.

That emotional connection is valid. But for those seeking culinary accuracy, understanding the true history of pastrami honors the communities—particularly Jewish immigrants—who turned a humble meat preservation technique into a global sensation.

As you enjoy your next pastrami on rye, take a moment to reflect on its journey. From Turkish pastırma to New York deli icon, pastrami is a celebration of migration, innovation, and flavor. And while Ireland may not be in its ancestry, the world of food remains open to new ideas—so who knows? Maybe one day, an Irish-inspired pastrami will earn its place on the menu. But for now, pastrami’s heart beats in the traditions of Romania, Turkey, and Jewish-American delis—not in Celtic soil.

Whether you’re a food historian, a curious eater, or a sandwich enthusiast, appreciating the truth behind our favorite dishes makes them all the more delicious.

What is pastrami, and how is it traditionally made?

Pastrami is a flavorful, smoked, and cured deli meat traditionally made from beef brisket. The preparation process involves several stages: the meat is first brined in a mixture of salt, sugar, and spices such as garlic, coriander, black pepper, and sometimes juniper berries. After brining, the brisket is coated with a dry rub—commonly featuring cracked pepper, garlic, coriander, and paprika—then smoked slowly at a low temperature to enhance its flavor and texture.

Once smoked, the meat may be steamed or roasted before being thinly sliced and served. The result is a tender, juicy cut with a distinctive, peppery, smoky taste. Though variations exist, including pastrami made from turkey, the classic version using beef brisket is the most popular and widely recognized. This careful, time-intensive preparation is what gives pastrami its unique character and makes it a staple in delis across many cultures, especially in the United States.

Where did pastrami originate, and what cultures influenced its development?

The origins of pastrami trace back to Romanian cuisine, specifically a dish called *pastramă*, which was traditionally made from mutton or other meats and preserved through curing and smoking. This method of meat preservation was common in Eastern Europe and the Balkans, where seasonal availability of fresh meat made long-term storage essential. Over time, the Romanian technique spread and evolved with regional influences, laying the foundation for what would later become the pastrami known today.

As Eastern European Jewish immigrants arrived in the United States in the late 19th and early 20th centuries, they brought this curing tradition with them. In New York City, Jewish delis adapted the Romanian method, substituting beef brisket for mutton to align with kosher dietary laws and local tastes. The fusion of Romanian techniques with Jewish culinary practices and American ingredients ultimately gave rise to the modern American pastrami, distinguishing it from its Old World ancestor while preserving its core identity.

Why do some people think pastrami is Irish?

The idea that pastrami is Irish likely stems from cultural confusion or a mistaken association with Irish-American food traditions. In Ireland, smoked and cured meats like bacon or ham are popular, especially in breakfast dishes, and this similarity in preservation methods might lead some to assume pastrami fits within that culinary family. Furthermore, Irish pubs in America often serve hearty sandwiches and deli-style meals, sometimes including pastrami, which could reinforce the misconception.

Another contributing factor may be a phonetic or semantic mix-up—because certain Irish surnames or phrases contain sounds similar to “pastrami,” people might humorously or mistakenly tie the meat to Irish culture. Additionally, regional nicknames for foods or local menu offerings in areas with strong Irish-American communities could further blur the lines. However, despite occasional overlap in dining culture, no authentic Irish tradition includes pastrami as a native food item.

Are there any Irish equivalents to pastrami?

Ireland does have its own traditions of curing and smoking meats, but these differ significantly from pastrami in both ingredients and preparation. Irish bacon, for instance, is a popular cured pork product that is smoked and often served in full breakfasts. Unlike American-style bacon, Irish bacon comes from the back of the pig and has a leaner cut, similar to Canadian bacon. While both Irish bacon and pastrami are preserved meats, the spices, smoking process, and typical uses make them quite distinct.

Another Irish preserved meat is bockan, a type of dried, spiced beef that was historically eaten in rural areas, especially in the west of Ireland. Though this resembles jerky more than pastrami, it shows that Ireland has a heritage of meat preservation. However, bockan lacks the peppery, smoky rub associated with pastrami and is generally drier and more portable. While these meats reflect a similar need for food preservation, they are not equivalents to the spiced, moist, and richly flavored beef brisket known as pastrami.

How did pastrami become popular in the United States?

Pastrami gained popularity in the United States through the efforts of Jewish immigrants in New York City, particularly in the Lower East Side during the late 1800s. These immigrants opened delis where they adapted Old World recipes to local ingredients and tastes. The substitution of beef for mutton and the emphasis on bold spices like black pepper and coriander made pastrami a standout product. Over time, these delis became cultural institutions, serving pastrami on rye bread with mustard as a defining sandwich.

As Jewish delis expanded beyond immigrant neighborhoods, pastrami grew into a national favorite, embraced by Americans of all backgrounds. Iconic establishments like Katz’s Delicatessen in Manhattan helped solidify its reputation. The meat’s inclusion in diner menus, movie scenes, and even popular phrases like “hold the pastrami” (from *When Harry Met Sally*) cemented its place in American food culture. Its rich flavor, satisfying texture, and cultural significance transformed pastrami from an ethnic specialty into a mainstream deli classic.

Can pastrami be made using traditional Irish ingredients or methods?

While you can technically use Irish beef or spices to prepare pastrami, the final product would still be rooted in the Romanian-Jewish-American tradition, not in indigenous Irish cooking. Ireland produces high-quality beef, which could serve as an excellent base for pastrami, and local herbs such as thyme or wild garlic might be incorporated into the rub. However, Irish curing methods typically favor salt and smoke with minimal spicing, contrasting with the bold, peppery profile that defines pastrami.

Traditional Irish preservation techniques focus on simplicity and functionality—think of dry-salted or lightly smoked meats intended to last through harsh winters. Pastrami, by contrast, requires a complex blend of spices, a precise brining process, and steaming after smoking, none of which are characteristic of historical Irish meat preparation. So while Irish ingredients can contribute to making pastrami, the technique and flavor profile remain distinctly non-Irish, preserving its culinary lineage from Eastern Europe to America’s delis.

Is there any historical connection between Irish and Jewish deli cultures in the U.S.?

While Irish and Jewish communities in the United States have coexisted and sometimes overlapped socially, especially in urban centers like New York and Boston, there is little direct historical connection between Irish food traditions and Jewish deli culture. Both groups established strong culinary identities—Irish through pub grub and home-cooked meals like stews, and Jewish immigrants through delicatessens offering bagels, lox, and pastrami. These traditions developed largely in parallel, shaped by separate histories, religious practices, and cultural values.

However, in modern times, Irish-American establishments such as pubs have adopted deli-style items, including pastrami sandwiches, as part of their menus to appeal to broader tastes. This commercial cross-pollination might give the impression of a deeper connection. Additionally, both cultures value hearty, comforting food and communal dining, which fosters a perceived kinship. Still, despite occasional menu overlaps or neighborhood proximity, the craftsmanship and heritage behind pastrami remain firmly rooted in Jewish immigrant history, not Irish-American culinary development.