”Pasturma” Sausages 300g



”Pasturma” Sausages 300g

Today’s Pastourma is mostly made from different cuts of beef. Pastourma takes about a month to salt cure and dry age to perfection. In it’s rawest presentation, it’s served thinly sliced on a plate with some bread and cheese and washed back with an Ouzo or Tsipouro aperitif. I’ve also found dry Greek reds to pair well with Pastourma. Pastourma also makes for a wonderful omelet, which often is served as a dinner option for those late night Greek meals. The most famous use of Pastourma has to be Caesaria Pie, which contains a filling of pastourma slices, Kasseri chese and often tomato.

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