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Romanian word pastrama refers to a way to conserve food based on brine. Pastrami, that is, food kept for a long duration, is made of not only beef but also pork, lamb, turkey or even goose.
It was in New York where pastrami began to popularize towards the end of the 19th century, as a result of the emigrations of the Jewish community from eastern Europe to the new world. It seems that the Rumanian Jews that arrived, who made the pastrami mainly from goose, found the beef much cheaper, which is the version of pastrami known the most as of today.