Katz's Deli Katz's Pastrami Tour

Experience all forms of finest-quality pastrami on the planet with Katz's Pastrami Tour package. We've included three ways to enjoy our signature pastrami:
 
1. Sliced pastrami -  hand-carved & expertly trimmed at our deli counters, just as it has been since 1888. It's our top seller and why we've been in business for five generations!
2. Whole pastrami - try your hand at carving your very own Katz's 4+ lb pastrami navel at home! See boiling and carving instructions here. 
3. Pastrami hash - a perfect way to infuse the smoky, juicy pastrami flavor into dishes in your own kitchen. Our hash is made from tender pastrami pieces that didn't quite make the cut for our sliced pastrami, but are just as delicious and flavorful. 
 
This package will serve 8+ full-size Katz's pastrami on rye or pastrami Reuben sandwiches, if prepared for one meal. Our pastrami will also remain fresh for up to a week if refrigerated, and up to two months if frozen, so you can enjoy it for future meals as well! 
 
And if you'd like to carve your pastrami on the very same full-grain maple cutting boards as we do at Katz's, add one of our carving boards to your package. They are fashioned from Katz's countertops and are one-of-a-kind collector's items, knife marks and all.

 
Here's what included in this package - it's everything you need to enjoy an ultimate Katz's experience at home:
 

    1 medium-size whole pastrami (4.1 - 4.7 lbs)
    1 pound hand-carved juicy pastrami
    1 pound pastrami hash
    1/2 loaf seedless rye bread (approx. 16 slices)
    1 quart full sour pickles
    1 lb deli sliced swiss cheese
    2 8 oz jars deli mustard
    1 8 oz jar Reuben dressing
    1 8 oz jar sauerkraut

 
 
Want to know more about how our pastrami is made? It's quite a process - read on if you're a deli aficionado!
 
First, we only use beef navels for our pastrami. Other folks may use beef brisket, but the navel is a traditional cut that produces a consistently juicy & complex flavor that we love. 
We begin by curing the meat in a salt water brine for three weeks. Then, we apply a secret spice blend (aka. "the rub") by hand over every square inch of each piece. Next, the pieces are hung and slowly smoked at a low, even temperature to lock in the rich smoky flavors. Then, the pastrami is boiled in our kitchen for hours, and placed in a steam table until the moment before carving. Lastly, the pastrami is expertly trimmed, sliced and carved at our counters by our professional carvers. 
 
We've done it exactly this way for over 130 years, and don't plan to change anytime soon!