Pastırma cured beef

28.6% protein · 252 kcal

Per 100 g

252 kcal Energy

28.56 g Protein

6.55 g Carbs

11.97 g Fat

2.05 g Fibre

Trace risk GLUTEN Year round

Let’s cook with it → Invent something with it

What it is for

Heat unfolds them and they link to each other: they bind, they firm, they build crust. They are one half of the Maillard reaction; sugar is the other.

Where it catches you out

Every protein has its own threshold and none of them are reversible. Egg turns at 82 °C, meat at 70, fish at 55 — once past, there is no coming back.

The knack

Reweigh if removing the spice coating; coated pastırma and uncoated meat do not have the same composition.

Storage and health

How to keep it, and who it suits.

Keeping it

Refrigerate wrapped in paper in a sealed container for 2-3 weeks; if sliced, use within 1 week.

Cross-contamination risk

Pastırma and its spice coating are processed; the mixture and shared-line information must be verified on the label.

Allergen: GLUTEN

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.