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Beef Pastourma of 8 month Maturation
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HANDMADE

Beef Pastourma

8 month Maturation

Beef Pastourma of 8 month Maturation

Eight months of slow aging & pure excellence

Beef Pastourma is a delicate treat, which is made from 96% Greek free-range beef and aged for 8months to reach the peak of flavor with the additional great taste. This hand-made masterpiece is generously covered with a rich mix of fenugreek, olive oil, paprika, cayenne pepper, cumin, and garlic, creating a bold and aromatic crust that first protects the beef’s juices from escaping, and then infuses the beef with a very special taste. A result is a pastourma that is perfectly balanced with the depth of umami, being tender in texture, and a mixture of spices that you find warming with your mouth. Known for its long run and powerful flavor, this is pastourma at its peak.
Premium meats 8 months mature aging

INGREDIENTS

Handmade beef Pastourma. Meat based product. Ingredients: Greek free range beef meat 96%, fenugreek, olive oil, paprika, cayenne pepper, cumin, garlic, aromatic spice.
NUTRITION FACTSper 100g
Energy782kj / 185kcal
Fats3.5g
of which saturates2.3g
Carbonhydrate0.8g
of which sugars0.8g
Protein42.1g
Salt3.5g

How Can I Enjoy the Beef Pastourma?

The 8-month matured beef pastourma is a best choice when enjoyed sliced thin, which allows its robust spices and tender texture to be fully appreciated. It is an impressed item shown in traditional meze that is served with olives, pickled vegetables, and aged cheeses. Besides, it can be made into a huge sandwich consisting of warm pita bread with slices of fresh tomato and whipped creamy labneh. For an extra touch, pastourma can be used in omelets, pies, or when it’s slow-cooked in a stew, thus adding the dish with its unique smoky, spiced flavor. Besides being spread on a red, sophisticated appetizer or having that beef pastourma in a rich, comforting meal, one cannot forget the taste.

What Wine or Drinks Pair Well with Beef Pastourma?

The powerful, spiced personality of beef pastourma blends perfectly with full-bodied red wines such as Syrah or Agiorgitiko or a Malbec which is rich and yet matching because of their smokiness and earthiness. Aged rum or mezcal that is smoky can increase this depth of spice. On the other side, the IPA that is bold hoppy or stout that is dark can give a refreshing balance to the flavor. Aged brandy or whiskey that is straight and deep in oak can be the ones to do so, bringing forth the cumin and fenugreek seasoning as stringers.
Address
1 Kountouriotou str., Melissia, Greece
43 Stratigou Dagli str., Kifissia, Greece