built on tradition

Gastros was built by two chefs who believe in doing things the right way — no shortcuts, no compromises. For over a decade, Owen and Travis have crafted small-batch salami by hand, in a USDA-inspected facility, using heritage Berkshire pork from small American farms. Six weeks of natural dry-curing. No GMOs. No antibiotics. Just real salami, made right.

Modern Equipment. Old-World Craft.

We use the same scale of drying equipment as the national brands — but that’s where the similarity ends. Every salami we make is cut, stuffed, and hung by hand, in small batches, with real attention to detail.

Old-world technique. Modern consistency. Zero shortcuts.

  • 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, no 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.