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Kanpachi Pastrami (4oz.)
Kanpachi Pastrami (4oz.)

Ready to eat!


1 each

Order by Tuesday to get it on Wednesday

Order by Wednesday to get it on Thursday

Our take on a classic pastrami cure - brisket meets amberjack! We brined the kanpachi loins for three days, then crust it in black peppercorn, fennel seed, and coriander to rest. Then, we cold smoked the kanpachi for 6-hours over applewood until ready to eat.