Pastrami, one of the world's favourite smoked beef
smallgoods, originated in
Romania, originally as a method of preserving (or extending the shelf-life of) meats.
Very lean dry cured beef is rubbed with a wet paste of spices and smoked. It is usually thinly sliced before serving.
Being such a traditional preparation, the spice paste varies by manufacturer and tradition, however a common recipe is made from brine, brown sugar, garlic, black pepper, parsley, onion and cloves.
In the Romanian language, the word pastrami is actually a verb. Therefore, I would "pastramo the meat", and she would "pastrama the meat". The Romanians also pastrama lamb, goat, and geese.
research sources include bbqsearch.com, the National Hot Dog and Sausage Council, and various smallgoods manufacturers on the web