120 Years of
Salami Slow-How

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.

1st place

Camembert Salami

Our anniversary product wins the AMA "Product Champion" in the category "Self-service"! The 300g Camembert Salami is available in all Radatz butcher's shops, Radatz markets and currently in all MERKUR markets.

Classical

wine taverns Stangerl

Stastnik has achieved a small revolution: A "casingless" raw sausage, which is produced in a completely new process. No peeling, just bite into it and enjoy whenever the small or the big hunger attacks you.

120 years

of company history

Founded in 1898 as a small family business by Johann Stastnik, the company became one of Austria's best-known salami producers over the next 120 years.

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