Cured Meats

A variation incorporating regional spicy elements, like chili flakes and smoked paprika, into the traditional fenugreek paste. Offers a bolder, spicier kick while retaining the pastirma character.

Beef (flank steak or similar) · Coarse sea salt · Fenugreek seeds (ground) · Smoked paprika

A faster, simplified version of homemade pastirma, using a pre-made spice blend and a shorter curing time. Still captures the essence of the classic dish with less effort.

Beef (top round or similar lean cut) · Coarse sea salt · Pastirma spice mix (pre-made or blend of fenugreek, paprika, garlic powder, cumin) · Water

A classic, deeply flavorful cured beef, seasoned with a rich fenugreek paste and spices, air-dried to perfection. This traditional method yields a tender, intensely aromatic delicacy.

Beef (lean cut like sirloin or eye of round) · Coarse sea salt · Fenugreek seeds (ground) · Sweet paprika