NYDP Deli Patrol
Westford, MassachusettsArtisan deli meats
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We want you to be 100% happy with your order. We will replace or refund in the event the product arrives damaged or the product does not meet your expectations. You must contact us within 15 days of your order.Browse Local Producers
Our Mission:
-To protect the citizens of New York and deli fans everywhere from waterlogged, flavorless, less than vibrant deli products.
-To restore the grandeur of New York’s traditional and ethnic deli specialties that have crossed over into the mainstream — but somehow lost their soul along the way. These once great treats have become all but unrecognizable through assimilation and commercialization.
It’s not easy. But somebody had to step up and save these treasures — and we recognized our calling.
-To protect the citizens of New York and deli fans everywhere from waterlogged, flavorless, less than vibrant deli products.
-To restore the grandeur of New York’s traditional and ethnic deli specialties that have crossed over into the mainstream — but somehow lost their soul along the way. These once great treats have become all but unrecognizable through assimilation and commercialization.
It’s not easy. But somebody had to step up and save these treasures — and we recognized our calling.
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Our Story
Deli-Arts founder (and now NYDP Chief Flavor Officer) Dan Estridge heard the cries of pastrami mavens near and far who have long complained that pastrami purchased at supermarket deli-counters simply does not have the meltingly tender, juicy succulence or flavor once found at New York’s legendary delis. Estridge made it his mission to champion the cause and bring the golden age of the New York deli back and to make these treats more accessible than ever before. With the NYDP brand, he has perfected a process that will enable people to enjoy the best of New York Deli straight out of the refrigerator, in their own homes at any time.Better isn’t good enough. Only the best will do.
The Chief Flavor Officer explains: at retail, or even as served in most restaurants, Pastrami tends to be chewy, even rubbery, leaving only one real option for finding perfection: get it at one of the few remaining great delis. But why hasn’t it been easily obtainable at the grocer? Since the beginning, proper pastrami has been cooked twice – once in the smokehouse, and again just before service. The deli-secret lies in the final preparation performed on-site. The legendary deli owners started with a great pastrami, of course, but then those meats also required skillful, long, slow steaming to achieve their storied succulence. There was simply no shortcut…until now.
It started innocently enough. Who knew we were soon to create the world’s first para-culinary strike force? But we’re getting ahead of the story.
In the beginning, there was Deli-Arts - a mid-life crisis gone tasty - and then a little commercial. It’s a familiar story I suppose. I was a high tech guy - a foodie, ex-New Yorker - turning 50 and my thoughts turned to pastrami.
I mean really, with all that’s going on around us, what’s more important? As a New Yorker living in Boston, I was noshstalgic. I missed the great taste treats of my youth. So I start looking around on the web and visiting delis all over the place and discovered there were lots of people like me - all over the country - folks who miss the real thing they remember. So after a bunch of research – and it took a while - we started making and selling some pastrami. And it was good. And then we turned our hand to corned beef. And people started serving our stuff around Fenway Park in Boston and in top-tier delis and retailers around town. Well, next thing you know, some more deli-mavens living away from New York came along with investment dollars to help spread the deli-gospel.