Pastrami sandwich on white serving plate.
In Los Angeles, a thriving deli culture exists that some, including Sax, believe is even superior to New York’s. Like Katz’s and Schwartz’s, Los Angeles has its stalwarts: Langer’s and Canter’s. As Jacqueline Canter describes, her grandfather, Ben Canter, spurred by the depression, left New Jersey and opened a New York-style deli on the other side of the country. Pioneers like him have ensured that traditional New York-style pastrami extends well beyond New York.
Meat in Review
Sliced meat on cutting board, skewered with carving fork.
At the end of the day, pastrami and smoked meat have more similarities than differences, and there’s plenty of variation among the two products. But some hard differences stand out: pastrami is usually made with dense, fatty navel while smoked meat comes from leaner, stringier brisket. Pastrami is usually brined while smoked meat is dry rubbed with curing salt. Smoked meat spices are a little more intense with a darker flavor profile compared to pastrami’s sweeter spice rub. And smoked meat typically has a darker red hue while pastrami is rosy pink.
