Pastirma: Turkish Cured Beef Delicacy 

The use of salt and spices to cure and preserve meats has been used for centuries, as far back as the Ottoman Empire. Pastirma, known by many names, pastırma, pastourma, bastirma or basturma, is a salt and spice cured beef that is eaten in Turkey, however the Italian luncheon meat called pastrami is made with the same methodology.

The word “pastirma” literally is defined “being pressed”, since Turkish horse riders would ride with the spice-rubbed meat in pockets on the sides of their horses. The meat would be pressed by the rider’s legs as he rode.

The Different Cuts of Meat

Pastirma is usually made of cured beef, as that is what is preferred, but can also be made of goat or lamb. The Turkish dish can have varying levels of quality depending on where the cut of meat it is taken from. A medium sized animal can produce up to nineteen different styles of pastirma, a large animal twenty-six. The cut of meat will also affect price. Higher quality cuts of pastirma are considered a delicacy among Turkish elite.