Cured Meats
Pastarma
Пастърма
Rhodopes, Bulgaria
Beef or goat pressed flat, salted and air-dried in the cold months, then sliced paper-thin. The mountain villages hang it in the wind rather than smoke it.
Original eatfuls sticker artwork
What it is
A closer look at Pastarma.
Beef or goat pressed flat, salted and air-dried in the cold months, then sliced paper-thin. The mountain villages hang it in the wind rather than smoke it.
What to look for
Know it when you find it.
Look for dark, almost mahogany meat with a firm bite. Goat pastarma from the Rhodopes is the version worth seeking.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pastarma.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Cretan vinegar-marinated smoked pork.
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Απόχτι
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Samtskhe-Javakheti, Georgia
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Აპოხტი
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Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
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Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic