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Sliced Beef Pastourmas 500g
Pastourmas is a highly seasoned, air-cured cold cut from beef or veal that is hugely popular all over Greece, Turkey, Bulgaria and Armenia. Initially, the beef leg is cured with salt, then massaged with a thick rusty red paste of fenugreek, garlic, cumin, paprika and other spices before the meat is hung out to dry. It has a distinctive warming flavour and a strong spicy aroma. Still made by the Saribogias family, who first brought their recipe to the village of Adana in Greece in 1890, this hand-reared meat pastourma is very special. In 1938 the family settled in Drama, at the foot of Mount Falakro, where they began their cold cuts business, now proudly in its fourth generation.
£36.80
Unit Price
£7.36
/ 100 g
Net content: 500g
Packaging: Plastic tray
Ingredients: Salt, Wheat Flour, Fenugreek, Red Pepper, Garlic, Cumin, Flavouring Substances, Sodium Nitrite, Sodium Nitrate
Allergens: Gluten
Packaging: Plastic tray
Ingredients: Salt, Wheat Flour, Fenugreek, Red Pepper, Garlic, Cumin, Flavouring Substances, Sodium Nitrite, Sodium Nitrate
Allergens: Gluten
| Typical Values | Per 100g |
|---|---|
| Energy | 850kJ/ 203kcal |
| Fat | 6.4g |
| of which Saturates | 3g |
| Carbohydrate | 3.6g |
| of which Sugars | 2.7g |
| Protein | 5.4g |
| Salt | 5.4g |
Pastourmas is used in the known as “Karamanlidikes” recipes, in omelets or pies (pastourmadopites) or in meat platters.
A perfect combination with red wine:
Limnio from Avdira, North Greece
A perfect combination with red wine:
Limnio from Avdira, North Greece
More Choices:
Sary, Drama, Macedonia
The Saribogias family came to Greece from Turkey in 1890, bringing with them traditional recipes for making Anatolian cured meats - pastourma, pastrami, soutzouki, and salami. In 1938 they settled in Drama, at the foot of Mount Falakro, where they began their cold cuts practice. Today the fourth generation of the family carries on the vision of their grandfather with both traditional and innovative recipes.
