BUILT ON TRADITION. DRIVEN BY FLAVOR.

Gastros was founded by two chefs who believed in doing things the right way — no shortcuts, no compromises.

For over a decade, Owen and Travis have crafted small-batch salami by hand in a USDA-inspected facility, using 100% heritage Berkshire pork from small American farms. Six weeks of natural dry-curing, no GMOs, no antibiotics, no fillers.

Our mission is simple: to honor Old-World methods while creating salami that today’s tables can be proud to serve.

Modern Equipment. Old-World Craft.

We use the same scale of drying equipment as the big national brands — but that’s where the similarity ends.

Every Gastros salami is cut, stuffed, and hung by hand in small batches, with meticulous attention to detail.

It’s Old-World technique, backed by modern consistency. Zero shortcuts. Just real salami, made right.

RESPONSIBLE SOURCING

At Gastros, we partner directly with a network of small American family farms who raise 100% purebred Berkshire pork with care, respect, and transparency.

  • No growth hormones.
  • No antibiotics in the meat.
  • Never genetically modified.


By working with Heritage Berkshire and champion purebred genetics, every Gastros salami begins with the world’s best pork — raised the right way.

  • Old-world Quality

    Small-batch salami, dry-cured for six weeks with real European tradition you can taste in every bite.

  • heritage berkshire pork

    Rich marbling and bold flavor from heritage breeds — raised on small American family farms with no shortcuts.

  • ONLY NATURAL CURING

    Crafted the traditional way with celery salt, time, and craft. No synthetic nitrates, nitrites, or fillers — just pure salami.

  • USDA inspected

    Every batch handmade in a USDA-inspected facility, ensuring unmatched consistency, safety, and quality from start to finish.

  • Nothing to Hide

    No fillers. No additives. No shortcuts. Just honest salami made right — the way it should be.

  • Board-Ready Flavor

    Perfectly balanced for charcuterie, wine pairings, and gatherings — crafted to elevate any board or moment.

UNMATCHED FLAVOR, ROOTED IN TRADITION

  • casing removed

    Traditional beef casings for aging, carefully removed for effortless slicing.

  • Six Weeks, Dry-Cured

    Air-dried the Old-World way for depth, texture, and true salami character.

  • HIGH-QUALITY INFUSIONS

    Flavored with carefully sourced spices, wines, and herbs for depth and balance.

The Berkshire Difference

Not all pork is created equal. Heritage Berkshire — also known as Kurobuta, or “The World’s Best Pork” — is prized by chefs and butchers for its unmatched eating experience.

  • Tender → Thanks to thinner muscle fibers that yield to the bite.
  • Flavorful → Exceptional marbling delivers rich, savory depth.
  • Juicy → Elevated pH balance locks in natural succulence.
  • Sweet → A result of carefully selected heritage genetics and uniform feed.


From farm to fork, Berkshire pork is raised with care — producing the perfect foundation for truly artisanal salami, crafted the Gastros way.