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 used their culinary and hospitality backgrounds to do things the right way: crafting small-batch salami by hand, in a USDA-inspected facility, using real 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 scale of professional drying equipment as the 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
Handcrafted Quality
Made in small batches with real ingredients — by people, not machines.
Berkshire Pork Only
Rich marbling. Big flavor. Always from non-GMO, antibiotic-free pork raised on American farms.
No Nitrates or Nitrites
No preservatives. No antibiotics. Just meat and time.
USDA-Inspected
Every batch, every stick — made in our certified, professionally run facility.
Nothing to Hide
No fillers. No additives. No fine print. Just real salami, made right.
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.