Salt beef is well known as a deli meat piled inside famous sandwiches, like the Reuben. Some of the best delis and salt beef bars are found in New York City and London. When Jewish communities emigrated from Poland and Russia, they brought their delicatessen traditions and salt beef curing skills with them.

The term ‘delicatessen’ translates as ‘delicious things to eat’, so it’s not surprising then that salt beef is a deli staple. Here’s some tips on serving salt beef deli-style.

CLASSIC

Use rye bread with English mustard and gherkins – and a generous pile of Hensons Famous Salt Beef.

SOME LIKE IT HOT

Salt beef is normally served hot but it’s equally delicious cold. Pastrami is usually served cold in the UK but is equally good hot, as proved by Selfidges’ The Brass Rail restuarant.

KEEN AS MUSTARD

Mix it up and try with English, Dijon, American or Swedish mustards or horseradish cream.

BEST BREAD

White rye, dark rye, caraway bread, sourdough, bagels.

IN THE STACK AND ON THE SIDE

Traditionally salt beef is served with dill pickles or gherkins, cornichons, sauerkraut, coleslaw

CHEESE PLEASE

Swiss cheese or try building your own deli delight and experiment