Red Wine & Garlic

Most salami is made in days — rushed through factories with quick-cure chemicals, fillers, and industrial shortcuts designed for speed, not flavor.

Gastros is different.

We start with 100% pasture-raised heritage Berkshire pork — the same breed served in Michelin-starred restaurants — and craft every stick by hand through a traditional multi-week fermentation and dry-curing process. No nitrates. No seed oils. No fillers. No shortcuts.

The result is a firm, deeply flavored salami that tastes the way it was always meant to — before mass production changed everything.

Pork. Salt. Spice. Cultures.

That's it.

No nitrates. No nitrites. No fillers. No GMOs. No seed oils. No artificial anything. Our natural casing is removed after curing, so every stick is ready to slice and eat — no peeling, no waste.

We believe if you can't read the ingredient list in five seconds, something's wrong.

We partner directly with small American family farms raising heritage Berkshire pork — a breed prized for its rich marbling, deep flavor, and tender texture.

Every pig is pasture-raised without antibiotics, growth hormones, or GMOs. Just heritage genetics, open pasture, and humane practices.

While we aren't certified organic, our farms meet or exceed organic standards:

• No GMOs
• No pesticides or herbicides
• No antibiotics or growth hormones

We know our farmers by name. That's how it should be.

Real salami takes time. Ours goes through a traditional multi-week process that can't be rushed:

Step 1 — Fermentation. We use natural lactic acid starter cultures to ferment the meat over several days. This is what gives our salami its signature tang and produces real, live probiotics — the same kind found in yogurt and kimchi.

Step 2 — Dry Curing. Each stick is hung and slowly cured for weeks. During this process, the salami loses 30–40% of its original weight as moisture evaporates — concentrating the flavor into every slice.

Step 3 — Hand Finishing. The natural casing is removed by hand before packaging, so all you have to do is slice and enjoy.

Small batch. Handcrafted in America. Made, not manufactured.

On a board. Slice thin and pair with aged cheese, marcona almonds, olives, and a glass of dry red wine.

Straight up. Slice it thin and eat it with your hands. No board required.

On the go. Shelf-stable for up to 12 months unopened — perfect for travel, road trips, picnics, and packed lunches.

As a gift. Our packaging arrives gift-ready. The Weekender Set (6 Pieces) is the go-to for someone you want to impress. The Reserve Set (15 pieces) is built for entertaining.

Each 5 oz stick makes about 5 servings. No casing to remove — just slice and eat.

Once opened, refrigerate and enjoy within 7–10 days.