Our Story
No Shortcuts. No Compromises. Just Real Salami.
Gastros was founded by two guys who know food — and know better than to fake it.
For over a decade, Owen and Travis have relied on their culinary and hospitality backgrounds to do things the right way: crafting small-batch salami, dry-cured for six weeks, in a USDA-inspected facility, using heritage Berkshire pork from small American farms.
No GMOs. No antibiotics. No mystery meat.
Built Like the Big Guys. Crafted Like the Old Days.
We use the same professional drying equipment as national brands — but that’s where the similarity ends.
Every salami stick we make is cut, stuffed, tied, and hung by hand. It’s a slower process, but the result speaks for itself: consistent quality, bold flavor, and zero shortcuts.
Old-world technique. Modern standards. Real integrity.
Our Standards
Old-World Quality
Small-batch salami, dry-cured for six weeks — crafted by hand with real ingredients and rooted in European tradition.
Berkshire Pork
Rich marbling and bold flavor, made from heritage Berkshire pork raised on small U.S. farms without shortcuts or compromises.
Only Natural Curing
Preserved the old-world way — with celery salt, time, and craft. No synthetic nitrates or nitrites, only natural tradition.
Nothing to Hide
No fillers. No additives. No shortcuts. Just pure salami, made right — with honesty you can taste in every bite.
USDA Inspected
Every batch is handmade in a USDA-inspected facility, ensuring unmatched care, safety, and consistency from start to finish.
Today, Gastros charcuterie is sold nationwide — through our website and wholesale to chefs, retailers, and people who know what good food is supposed to taste like.
We’re not trying to reinvent salami.
We’re just doing it right.