Cacao & Chili

Each bag is 5 oz — about 5 servings. Most people go through one faster than they expect, because a good salami doesn't sit in the pantry looking decorative. It gets eaten.

If you're new to us, a set is the honest way to find your flavor. The Weekender Set is one of each of our six — Red Wine & Garlic, Fennel & White Wine, Calabrian Chili, Cacao & Chili, Bourbon & Bacon, and Pepperoni — so you find out what you actually reach for instead of guessing.

If you already know what you like, the single-flavor sets are how you stop reordering every two weeks. The Cellar Set is four Red Wine & Garlic. The Smoke Set is four Bourbon & Bacon.

And here's the part that matters: it's dry-cured. Unopened, it keeps about a year at room temperature. You are not racing a clock. Buying more isn't a gamble — it's just having good salami in the house when someone stops by.

Gastros salami is crafted in small batches using traditional fermentation and dry-curing methods that take weeks, not days. We work exclusively with heritage pork from small American family farms and never use fillers, artificial preservatives, or shortcuts.

The result is bold flavor, balanced texture, and salami made the way it has been for generations.

No. This is a one-time order. No surprise charges, no auto-ship you have to remember to cancel, nothing scheduled behind your back.

Yes — free shipping when your order subtotal is $55 or more. Under that, shipping is a $7.95 flat rate. If you're using a discount code, the free-shipping threshold applies to your subtotal after the discount comes off.

We ship from Woonsocket, Rhode Island — USPS Ground Advantage as standard, which typically runs 2–5 business days in transit. Occasionally we'll route an order via UPS instead, when USPS won't deliver to an address.

We don't offer expedited shipping as a standard option. If you're up against a real deadline — a gift, a party, a date you can't move — reply to your order confirmation and tell us what you need. We'll see what we can work out; faster service would be at your cost.

This is dry-cured salami, which is old technology that solved this exact problem long before refrigerators existed.

• Unopened: shelf-stable. No refrigeration needed. Keeps about a year at room temperature. Every package has the expiration date printed on it, and your salami was made within 45 days of the day it ships.
• Opened: refrigerate it, and wrap it tightly after each use. Good for about two weeks that way.

Summer heat in the delivery truck isn't a problem either — that's the whole point of dry-curing. Your box doesn't need an ice pack.

All six are gluten-free and dairy-free, and none of the six list a corn ingredient.

One thing worth clearing up: "lactic acid starter culture" sounds like dairy. It isn't. It's the bacterial culture that ferments the salami — the same family of beneficial bacteria you'd find in sauerkraut or kimchi.

• Contains sulfites: Red Wine & Garlic, Fennel & White Wine (from the wine).
• Fruit-derived ingredients: Pepperoni (cherry powder) and both wine flavors (grape-derived).
• Fully fruit-free: Cacao & Chili and Bourbon & Bacon.
• Calabrian Chili contains citric acid, in the hot chili paste. Citric acid can be citrus-derived or corn-derived, and we can't tell you which this one is. If you're sensitive to either, pick a different flavor or write to us first.

If you're managing a real dietary restriction, read the full ingredient list above and make the call with your doctor. We'd rather tell you exactly what's in it than tell you what you want to hear.

Fair question, and the honest answer has a wrinkle in it.

Curing meat requires nitrates. That's chemistry, not marketing. The difference is where they come from. Conventional salami uses synthetic sodium nitrite. We use celery powder, which contains naturally-occurring nitrates and does the same job.

That's why our label carries the standard no-nitrate-added statement — naturally occurring only, nothing synthetic added.

Same cure. Same safety. No synthetic chemistry. We'd rather explain the wrinkle than pretend it isn't there.