What do you imagine when you hear the word “pastrami”? 

For some, it’s bustling New York City streets, the smoky aroma wafting from iconic delis, and lines of hungry customers stretching full city blocks. At the heart of this meaty tradition is Katz’s Deli—where pastrami sandwiches are more than a meal, they’re a rite of passage. 

Whether you’ve had the good fortune of sinking your teeth into Katz’s pastrami sandwich (on rye bread with a healthy schmear of deli mustard) and have been dreaming of recreating it at home, or if you’ve never tried but have always wanted to, this guide will help you prepare this mouthwatering cured meat in your kitchen. But first, let’s talk pastrami—specifically, Campo Grande’s Ibérico Smoked Pastrami, and why it’s an excellent choice for whipping up a deli-worthy experience at home.

NYC Deli Meets Spanish Cuisine

They say if it ain’t broke, don’t fix it. Before we launched Campo Grande, there were plenty of delicious pork products and meats on the market. Still, we believed American food lovers didn’t know what they were missing—artisanal meats from Spain, raised and butchered in the traditional Spanish style. So we decided to fix that anyway. 

Instead of regular store-bought bacon, you can try our Ibérico thick-cut applewood smoked bacon. Rather than a plain old burger, you can grill up a delicious patty made with our heirloom mix of pure ground Wagyu beef and Ibérico pork. Instead of using any old deli meat, you can whip up your dream NYC-style sandwich with our Ibérico Smoked Pastrami.

Our pastrami delivers the “Ibérico Trifecta”: sustainable, flavorful, and nutritious. Raised on family-owned farms, our crate-free, slow-growth pigs live twice as long as industrial standards, ensuring a humane and sustainable approach. The result? Meat that bursts with umami, nutty undertones, and a juicy, tender texture. Plus, it's antibiotic-free, hormone-free, non-GMO, and rich in healthy fats like Omega-9s and oleic acid—just like olive oil, aka, Spain’s liquid gold. 

We handpick the finest Ibérico Collars, rub them with a spice blend of coriander, black, and red pepper, then smoke them twice at 160F. Finally, the meat is steamed to perfection at 205°F, vacuum-sealed, and ready to be devoured anytime.

As a Spanish-American who split my childhood between New York City and Madrid, our pastrami holds a special place in my heart. Here are some tips for preparing Campo Grande’s Ibérico Smoked Pastrami at home, and getting a taste of the best of both worlds. 

Reheating Pastrami: A Beginner’s Guide

When it comes to reheating pastrami, it's all about keeping that tender, fresh-out-of-the-smoker flavor alive. Whether you're warming up a 12 oz slice or a hearty 22 oz piece of our vacuum-sealed Ibérico pastrami, here are our chef-approved methods. 

First things first: a day or two before you begin your cooking adventure, remove your pastrami from the freezer and place it in the refrigerator. When it comes to thawing, slow is the way to go. 

Method 1: Steam Heating 

• Best for: Keeping it moist and tender, especially if you're warming a big batch.
• How to: Set your oven to a cozy 230°F. Pop a deep tray filled with boiling water on the bottom rack. Place a piece of aluminum foil on a separate rack and then your pastrami on top of the foil. Seal the pastrami with the foil to keep all that steamy goodness inside. Give a 12 oz piece about 30 minutes and a 22 oz piece around 50 minutes. Check that it hits 165°F inside before you take it out. Rest, slice thinly, and enjoy every juicy bite.

Method 2: Sous Vide 

• Best for: Spot-on temperature control and moisture retention.
• How to: Dial in 145°F on your sous vide machine. Bag your pastrami, drop it in the water bath, and let it swim for 50 minutes for 12 oz or 1.5 hours for 22 oz. Let it rest, then serve it up.

Method 3: Oven Reheating 

• Best for: Easy access and a bit of crunch.
• How to: Heat the oven to 270°F. Wrap your pastrami in foil like the precious gift that it is, and bake it on a tray. 20 minutes for 12 oz or 40 for 22 oz should do the trick. Unwrap and let it rest to keep those juices intact.

Method 4: Stovetop Steaming 

• Best for: Speedy reheating when you’re hungry and in a hurry.
• How to: In a large pot, heat water to a gentle boil, bag your pastrami, and steam it in a basket over the water. 15 minutes for 12 oz, 30 for 22 oz—welcome to flavor town.

Method 5: Skillet Reheating 

• Best for: When you need a quick warm-up and crave a bit of crust.
• How to: Warm a skillet, add a splash of water or broth, and cover the pastrami to keep it moist. Flip once halfway through—8-10 minutes for 12 oz or 15-20 for 22 oz should suffice. Let it rest, then serve up those savory slices.

Alternative Skillet Method (Bacon Style)

• Crank up your skillet and slice the pastrami about 1/2-inch thick. Fry until crispy on each side, about 2-3 minutes each. Drain on paper towels and serve it up crispy.

Pro Tips

Ideal internal temperatures:

• 165°F: Safe and juicy, perfect for thin, tender slices.
• 190-200°F: Go for this if you want melt-in-your-mouth, fall-apart tenderness—great for pulled pastrami dishes.

Choose your temperature based on your texture preference and how you plan to devour your reheated pastrami. Always check the internal temp with a meat thermometer to keep things safe and delicious. ¡Que aproveche!