How It's Made

Tradition Meets Craft

At Gastros, we don’t cut corners. Every salami is handmade the old-school way, using heritage Berkshire pork, clean ingredients, and plenty of patience.

This is how real salami gets made.

 

Step by Step

1. Select the Pork
We start with heritage Berkshire pork sourced from small American family farms. The pork is pasture-raised and never treated with antibiotics, growth hormones, or GMOs.

2. Season and Mix
Each recipe begins with carefully balanced spices, sea salt, and natural ingredients like wine, bourbon, chili, or fennel, depending on the flavor profile. No fillers, no artificial preservatives, no shortcuts.

3. Stuff and Shape
The seasoned meat is packed into natural beef fibrous casings, allowing the salami to breathe, dry evenly, and hold its traditional shape throughout the curing process.

4. Hang and Dry-Cure
Each salami hangs and dry-cures for approximately six weeks in a carefully controlled environment. This slow, traditional process is where bold flavor develops, aromas deepen, and the signature firm yet sliceable texture is created.

5. Remove the Casing
Once fully cured, the outer casing is removed. What remains is perfectly aged salami, ready to slice and enjoy with no peeling required.

6. Hand-Pack and Ship
Every salami is wrapped and packed by hand to ensure quality and freshness from our facility to your board.

From Our Hands to Your Board

Real pork. Real spice. Real time. That is the Gastros way.

Now that you know how it’s made, taste the difference for yourself.