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David's Old World Pastrami follow-up

Melanie Wong | May 12, 200503:51 AM

A quick note on where to find David's Old World Pastrami --- I talked with David Cane on Monday. He could tell me his distributors, but couldn't be certain where to find the product in the retail channel. His SF distributor is Golden Gate Meats, which has a retail shop in the Ferry Building. If it's not in stock, it can get it readily. His East Bay distributor is Cheeseworks. He wasn't sure where to find it at retail in the East Bay, but suggested ordering through Berkeley's Cafe Rouge. The distributor for Sonoma County is Mike Hudson, but it only carries the brisket cut and not navel cut and has sold to Traverso's in Santa Rosa and Jimtown Store in Healdsburg. Dean and Deluca in St. Helena carries the brisket cut, and sometimes the navel cut for sandwiches at the whim of the chef. He said that Darrel Corti in Sacramento is a fan and is selling both cuts in the store and by mail order.

A full piece of navel cut weighs two to 2.5 lbs. He recommended steaming the pastrami to heat it and serving it on Max's rye bread (available at the Max's restaurants and Molly Stone's). Do not ruin it by microwaving.

I complimented him on the flavor and especially the texture, saying that the meat wasn't wet and slimy like some others. He pointed out that unlike Niman and many other producers, he doesn't inject the brine.

Soon he will be adding a Wagyu navel cut pastrami. It will be exclusive to Allen Brothers in Chicago and available through its website.


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