Stastnik Slow–How is the new Know-how.
In addition to excellent basic products and recipes handed down over many generations, the Stastnik salami masters also need two very special ingredients: plenty of time and even more fresh air.
In a salami ripening chamber, the air has to circulate constantly to free the ripening sausages from moisture. This is the only way the salami can mature evenly. And it takes time. With especially thick salamis, one has to wait up to 10 weeks until one can finally enjoy them. It's worth the wait!
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.