Pastrami sandwiches, originally crafted by Jewish immigrants in NYC, have adopted varied styles across regions, with New York and New England presenting distinct flavors and colors.
New York pastrami features a black tinge and robust flavor, while the New England variant is recognizable by its bright red hue, influenced by paprika in the rub.
New England pastrami is made from the plate primal cut, containing high fat content, leading to its unique texture and flavor profile distinct from its New York counterpart.
While Langer's in LA and Slyman's in Cleveland serve high-quality pastrami, Katz's in New York remains iconic as the birthplace of the pastrami sandwich in the U.S.
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