Bringing Style to a Time-Tested Tradition

The art of charcuterie is one of the oldest culinary traditions in the world and can be traced as far back as the Roman Empire. While the equipment, testing, and regulation has changed, the process remains very much the same. Pork and salt, fermented then dried. Just as the process has remained largely the same, so has its utility. Charcuterie allows for the safe consumption of a shelf-stable meat product, preserving it long after a raw pork or beef product would have gone bad. It also offers a unique avenue by which to utilize all parts of an animal, snout to tail. Whether its Coppa di Testa (head cheese), or using the scrap meat to make sausage or salami, charcuterie transcends a mere culinary endeavor and is equally an art. At Gastros Craft Meats, we strive to honor this age-old craft while simultaneously infusing fresh and modern culinary ideas and techniques.

Pictured above is our Mole Salami hanging to dry. You can see the beautiful white mold on the outside of the casing. People often ask why salamis have mold on them, and whether moldy salami is safe to eat. Counter to what your first intuition might be, this is safe and edible mold, called Penicillium, and is crucial to the process. The salami is inoculated with this mold to help with the aging process and protect against competing molds and invasive bacteria. In the case of charcuterie, MOLD IS SAFE! Our Mole Salami is a perfect example of our approach to charcuterie, taking a time-tested culinary technique and coming up with new and exciting mediums, like this classic Mexican mole recipe highlighted by bitter Mexican chocolate, and spicy chilis. Our Mole Salami and other classic (Soppressata) and innovative (Bourbon & Bacon) flavors are available wholesale and on our online store.