Pastrami
<p><b >Pastrami</b> (<a href="http://en.wikipedia.org/wiki/Romanian_language" title="Romanian language" >Romanian</a>: <i ><a href="http://en.wikipedia.org/wiki/Pastram%C4%83" title="Pastramă" >pastramă</a></i>, <a href="http://en.wikipedia.org/wiki/Turkish_language" title="Turkish language" >Turkish</a>: <i ><a href="http://en.wikipedia.org/wiki/Past%C4%B1rma" title="Pastırma" class="mw-redirect" >pastırma</a></i>,<a href="http://en.wikipedia.org/wiki/Yiddish" title="Yiddish" class="mw-redirect" >Yiddish</a>: פּאַסטראָמע <i >pastróme</i>), is a popular<a href="http://en.wikipedia.org/wiki/Delicatessen" title="Delicatessen" >delicatessen</a> meat usually made from beef and, traditionally in Romania, also from <a href="http://en.wikipedia.org/wiki/Pork" title="Pork" >pork</a> and <a href="http://en.wikipedia.org/wiki/Mutton" title="Mutton" class="mw-redirect" >mutton</a>. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like <a href="http://en.wikipedia.org/wiki/Corned_beef" title="Corned beef" >corned beef</a>, pastrami was originally created as a way to preserve meat before modern <a href="http://en.wikipedia.org/wiki/Refrigeration" title="Refrigeration" >refrigeration</a>. For pastrami, the raw meat is<a href="http://en.wikipedia.org/wiki/Brine" title="Brine" >brined</a>, partly dried, seasoned with various herbs and spices, then <a href="http://en.wikipedia.org/wiki/Smoked" title="Smoked" class="mw-redirect" >smoked</a> and steamed. In the United States, although beef <a href="http://en.wikipedia.org/wiki/Navel(disambiguation)" title="Navel (disambiguation)" >navels</a> are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef <a href="http://en.wikipedia.org/wiki/Brisket" title="Brisket" >brisket</a>, beef round and<a href="http://en.wikipedia.org/wiki/Turkey(bird)" title="Turkey (bird)" >turkey</a>.</p>