1. Remove meat from plastic packaging and place in large pot of water.
2. Boil for 3 hours, or until tender. Use a fork to test for tenderness. Monitor water level during boil to ensure pastrami is submerged at all times. Note we do not recommend using a sous vide or pressure cooker for this process, the boiling water helps to tenderize & loosen up the meat. 
3. Remove pastrami from water and trim any excess fat, if so desired.
4. Slice against the grain for maximum flavor and softness.

*Whole pastrami can be frozen for up to 3 months prior to cooking.

 

HAND-CARVED DELI MEATS (Pastrami, Corned Beef, Brisket, Turkey & Tongue)

1. Defrost meat overnight in refrigerator.  DO NOT REMOVE FROM PLASTIC PACKAGING.
2. Boil water in a saucepan or pot large enough to submerge entire meat package.
3. Submerge entire package in boiling water. Reduce stovetop to low heat, and cover pot for ~5 mins.
4. Carefully remove package from hot water after 5 mins. Please use tongs or other cooking utensil (WILL BE VERY HOT!)
   
5. Slice open package and transfer meat to a serving plate. It is now ready to enjoy.
6. If entire package is not consumed in one meal, for future servings we recommend (re)reheating under a very damp paper towel in the microwave.

*Sliced meats can be kept frozen for up to 3 months prior to reheating. Please do not refreeze meat if it has been fully defrosted.

 

SOUP

1. Empty the container(s) into a pot large enough to fit the soup.
2. Heat on a low flame, stirring occasionally, until the desired temperature is reached.

* Frozen soups can be kept frozen for up to 3 months prior to reheating

 

KNISHES (Round & Square)

1. Preheat oven to 350 degrees F.
2. Place knishes on a baking sheet and bake until hot and golden brown. Be careful not to burn them!

Alternatively, you can also heat them in a microwave oven on high for 3-4 minutes

*Knishes can be kept in the refrigerator for 7-10 days if left in vacuum sealed pouch. Please do not freeze knishes.

 

KUGEL

1. Place the Kugel in it's frozen state on a flat surface/tray and allow to completely defrost (thaw).
2. Heat oven to 325° and place Kugel in aluminum tray onto a flat baking sheet onto center rack of oven.
3. Heat for 30 minutes (remove cover for last 10 minutes of heating for a crispy top).
4. Remove from oven & serve

Alternatively, kugel can be reheated in the microwave on high for 4-6 minutes (without aluminum tray!) but we recommend a traditional oven method.

*Kugel can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 

 

MINI LATKES

1. In a frying pan, add 1 inch of canola or other vegetable-based oil. Use enough oil to ensure latkes will be fully submerged. Do not use olive or nut-based oil; it will change the latke flavor.
2. Heat oil to around 350 degrees before adding latkes
3. Fry latkes for 30-60 seconds until desired crispiness, then pat dry with a paper towl & serve!

Alternatively, latkes can be baked in oven at 500 deg for 12 mins, but may not be as crispy as frying method. Note we do NOT recommend microwaving mini latkes.

*Latkes can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 

 

PIGS IN A BLANKET

1. Preheat oven to 350ºF.
2. Place Pigs in a Blanket on a baking sheet and bake until hot and golden brown. Be careful not to burn them!

Alternatively, you can also heat them in a microwave oven on high for 3-4 minutes*

*Pigs in a Blanket can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 

KISHKA

1. Allow kishka to fully defrost.
2. Slice kishka into desired serving size. (We recommend 1-inch thick slices)
3. Add a tablespoon of oil to a shallow sauce pan
4. Over a medium-low flame, gently heat the kishka for about 2 minutes on each side or until heated through
5. Serve with warmed gravy and enjoy!

Alternatively, the full kishka can be baked in the oven at 350 for 20-30 minutes, and then sliced into 1 inch thick slices.

*Kishka can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 

 

HARD SALAMI

Hard Salami should be hung in a cool dry place (like a cupboard) until serving. It will 'age' over time and become harder. We recommend eating within one month of arrival but can be safely aged up to 3 additional months. 

Once the casing has been cut open, please refrigerate the salami. It can be refrigerated up to a month as well but will continue to slowly dry out and harden over time.

 

NEW YORK BAGELS

Our bagels do not contain preservatives & other additives typically found in mass-produced grocery store bagel brands. Therefore they will spoil in less than a week if not stored properly!

We recommend freezing the bagels upon arrival. To serve, reheat in a toaster oven or traditional oven at 400ºF for 5-10 minutes. Our bagels should have a firm outer crust with a soft, chewy center.

 

 

Additional Shelf Life Guidance

Note - refrigerate all items upon arrival, unless otherwise noted.

• Full Sour Pickles - Shelf life 3 weeks.
• Half Sour Pickles - Shelf life 1 week. Cucumbers will continue to pickle in jar.
• Deli Mustard - Shelf life 2 months. Stir before serving.
• Sauerkraut - Shelf life 3 weeks. 
• Russian Dressing - Shelf life 2 weeks.
• Chopped Liver - Shelf life 3-5 days. Chopped liver is very perishable!
• Smoked Whitefish Salad - Shelf life 5-7 days.
• Deli Rye - Shelf life 5-7 days.
• Deli Cheese- Shelf life 2 weeks in unopened vacuum pack. After opening, best if consumed within 3-5 days. 
• Babka & Rugelach - Shelf life 3 weeks. We recommend gently heating before serving.