How It's Made
TRADITION MEETS CRAFT
At Gastros, we don’t cut corners. Every salami is handmade the old-school way — using pasture-raised Berkshire pork, clean ingredients, and plenty of patience.
Here’s how real salami gets made:
STEP BY STEP
1. Select the Pork
We start with heritage Berkshire pork from small American farms — always pasture-raised, never treated with antibiotics or GMOs.
2. Season & Mix
Each recipe begins with carefully balanced spices, sea salt, and natural ingredients like bourbon, wine, chili, or fennel — depending on the flavor profile.
3. Stuff & Shape
The mixture is packed into natural beef fibrous casings, allowing the salami to breathe, dry evenly, and hold its traditional shape.
4. Hang & Dry-Cure
Each salami cures slowly for 6 weeks in a controlled environment — where bold flavor, rich aroma, and perfect texture naturally develop.
5. Peel the Casing
Once fully cured, the outer casing is removed, leaving only perfectly aged salami — ready to slice and savor.
6. Hand-Pack & Ship
Every stick is wrapped and packed by hand, ensuring freshness and quality from our facility to your board.
FROM OUR HANDS TO YOUR BOARD
Real pork. Real spice. Real time. That’s the Gastros way.
👉 Now that you know how it’s made — taste the difference for yourself.