How It's Made

Tradition Meets Craft

At Gastros, we don’t cut corners. Every salami is handmade the old-school way — with real Berkshire pork, clean ingredients, and patience. Here’s how we do it:

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Step by Step

1. Select the Pork
We start with heritage Berkshire pork sourced from small American farms — always raised without antibiotics or GMOs.

2. Season & Mix
The pork is blended with carefully chosen spices, sea salt, and natural ingredients like wine, chili, or fennel — depending on the recipe.

3. Stuff Into Casing
The mixture is filled into a natural beef fibrous casing, which lets the salami breathe and dry evenly while holding its traditional shape.

4. Hang & Dry-Cure
Each salami is hung in a controlled environment to cure slowly for 4–6 weeks. This is when bold flavors and perfect texture develop.

5. Peel the Casing
Once cured, the casing is removed, leaving only the finished salami.

6. Hand-Pack & Ship
Every stick is packaged by hand and sent straight to your door.

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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 it for yourself — explore our Signature Set.