120 Years Salami SLOW-HOW

The traditional company Stastnik was founded 120 years ago and has been a valuable part of the Radatz family for 20 years. Together we pay attention to continue the traditional craftsmanship of salami making with care and sensitivity. The Stastnik salami masters rely on the Slow-How method.

SLOW is the ripening process: The salamis are given the time they need to ripen calmly and for up to ten weeks.
HOW It is all about the great knowledge of the Stastnik Salami Masters, which is passed on and refined from generation to generation. Together, this results in salami specialities that delight the palate. Over and over again.

house salami

We check maturity with our most important tool: the thumb.