Pastramis

Part of speech: noun

Definitions

1. Thinly sliced seasoned and cured meat, usually beef, served hot or cold as a delicacy or sandwich filling; a preparation method involving brining, spicing, and smoking the meat to enhance flavor
2. A type of smoked and spiced deli meat, generally made from beef brisket, cured through a process of brining and slow smoking, often enjoyed in sandwiches or as part of charcuterie
3. Meat, typically beef, that has been cured with a spice mix, cured by brining, and smoked, commonly sliced thinly and served cold or heated in sandwiches or platters

Etymology: The word is the plural of "pastrami," and the singular's trail runs through several languages before reaching a delicatessen counter. Its ultimate source is the Turkish "bastırma," meaning "dried meat," built on a root meaning "to press." That Turkish term passed into Romanian as "pastramă," then into Yiddish as "pastrame," the form that carried it into English-speaking Jewish communities, especially in New York. A popular claim links the Turkish word to the Greek "pastóno," "I salt," from the Ancient Greek "pastós," meaning "sprinkled with salt." This connection is sometimes asserted but remains uncertain, so it is best treated as a possibility rather than established fact. The English spelling ending in "-mi" is probably the result of influence from "salami," which shares the same final sound pattern and was familiar to speakers handling similar cured meats.

Synonyms: corned beef, smoked meat, deli meat, cured meat, brisket