Stopping by Traverso's Market in Santa Rosa on Friday afternoon, I spotted the chunks of pastrami in the case. According to the article linked below, this local product is made from brisket or from the navel cut. However, counterman Claudio said that they'd only bought the navel cut once, as customers were scared off by the fatty marbleing. Argh! He did give me a taste of the brisket cut pastrami, fairly mild yet nuanced and not that salty. Though moist and not tough, I'd still like to try the fattier navel cut. I was wondering if anyone had tried it yet and would recommend it.