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Fork in the Road sustainably-raised beef uncured pastrami

I picked this up at Whole Foods Petaluma and enjoyed it. It was tender and flavorful.
http://www.forkintheroad.com/eat_well...

"Uncured pastrami made with sustainable, family farmed beef, garlic, coriander, cloves & a dollop of mustard"

Don't know if other WF stores carry it as I rarely look at the cold cuts. However, this was my first time in the Petaluma store and I was looking at things a little more closely.

Anyone else tried their cold cuts, hot dogs, sausages or ribs?

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  1. Whole foods in Los Alltos and Palo Alto carry it - also some of the other products - the black forest ham is good - according to kids and dh - I find them too salty. No one particularly cared for the mini hot dogs - unless you dip them in a lot of ketchup...not any worse or better than the other similar products for hot dogs...

    I think the kobe pastrami at Draegers is tastier - but it is not sourced as carefully...sigh...

    1 Reply
    1. re: takuhead

      As the person who sources and produces this product I can assure you it is equal if not better in its pedigree. Single farmer, no hormones , no anti-biotics, sub therapeutic as well, all vegetarian diet. Vertically integrated waste program. A true never ever product.

    2. We love their Black Forest Ham. Haven't tried any of the others, but will now!

      1 Reply
      1. re: Steve Green

        Finally got around to the pastrami -- really good. Great flavor, very tender.

      2. I really like their pork hot dogs (but for some reason can't find them at whole foods anymore - just their beef dogs are available) and their hot links. Great spice,super juicy. I think they're a step above the hotdog competition from other local sources (like the bacon studded dogs for 4505 meats or let's be frank hot dogs).

        I'll have to look for the pastrami.

        1. We've had their beef hot dogs twice now, and they are some of the best dogs we've had in I-don't-know-how-long. Truly the hot dogs of our youth, but presumably much healthier. Much tastier than 4505 dogs, for example.

          7 Replies
          1. re: Steve Green

            Did they use celery juice in the meats?

            1. re: scubadoo97

              Celery powder, which is a natural source of sodium nitrate. Calling meats cured with celery powder "uncured" seems odd to me.

              http://www.forkintheroad.com/eat_well...

              1. re: Robert Lauriston

                The reason I asked. I have no problem with the use of celery. I too take issue with deceptive advertising. It's wrong to mislead

                It does sound tasty

                1. re: scubadoo97

                  The main problem with celery is that the amount of nitrates isn't very consistent. Also, there's no reason to use it except to avoid using the word nitrate on the label.

                2. re: Robert Lauriston

                  Help me here...I keep seeing things (many of Trader Joe's meat products, for example) labeled "uncured". But I thought by definition, bacon, ham, pancetta, ham, etc., were CURED meats, meaning, at a minimum, they were wet or dry brined with salt, sugar, etc. Nitrates/nitrites being a safeguard against possible spoilage. I've made plenty of pancetta, bacon, etc with NO preservatives other than salt. Not issues at all. But the process of making these products inherently involves curing, with or without the "artificial" preservatives. Seems like people are misusing the term uncured, but maybe I'm wrong. I just thought that uncured bacon was just pork belly. Is this just a marketing label which, in fact, is incorrect? Help!

                  1. re: sambamaster

                    Maybe they're taking advantage of some loophole in the law to call that stuff "uncured," since in reality they are curing it with salt and the sodium nitrate in the celery powder.

                    1. re: Robert Lauriston

                      That is my point! You can't make bacon or pastrami or ham without curing it. Italians (and others) have been curing meat for centuries with only salt (and maybe a few flavorings) with no issues, and no celery or any form of nitrates. So you can't truthfully call something uncured that, were it not cured in some way, would just be raw meat!!!!! Uncured has become a handy label for things that avoid artificial nitrates. At least it seems to me.