Have you come across Gothaj salami? Learn all about the Czech retro charcuterie

Taking a stand for quality meat

Beef from Czech Fleckvieh cattle, pork from Přeštice Black-Pied pigs, and smoked meats and sausages according to our own recipes. Naše maso butchers' shop is a temple for those who long for quality meat from Czech farmers. And if you can't make it in person, you can shop online.

I'll buy online!

A discovery from Thuringia

Johan Daniel Kestner, a Thuringian butcher, was the first to create and smoke gothai salami. In the 19th century, when Czech butchers traveled to this land, they returned home with a lightly modified recipe for Gothaer Wurst – the nation loved it, and so the recipe was embraced.

Recipe from 1977

At Amaso in Jenč, the butchersprepare the salami following honest methods that have been around for almost 50 years. Emphasis is placed on the quality of all the ingredients, from the fat to the meat to the choice of spices.

Their gothai, which is distributed to the counter of the Naše maso butcher shop, contains lean beef from Czech Fleckvieh cattle, and pork from Přeštice Black-Pied pigs, fattier pork, and spices – black pepper, sweet paprika, mace and garlic. The ingredients are first blended in a cutter (a large butcher's blender) to a fine texture or meatloaf.

Then, nice back fat is added and with the cutter's knives moving aat a slower speed, chop it into a so-called grain of about 8mm in size. The butchers then fill the mixture into a beef appendix. After drying in a warm smokehouse, the gothai is slowly smoked on beech wood, and gently steamed for several hours – this is why it smells so good. For those who are unable to visit Naše maso, slices of gothai from Amaso are also available from Rohlik.

For lecho, baked potatoes or on a plate with onions

So, what to make with it? A classic serving suggestion is thinly sliced gothai with finely chopped onions and a generous dose a generous amount of vinegar. This traditional specialty, which you can taste in Lokál or Naše maso, is also known as worker's carpaccio.

Or try worker's schnitzel – make it at home at home by coating thick slices of the salami in flour, egg and breadcrumbs and frying.

But butcher Fanda Kšána from Amaso advises to add gothai to traditional lecho instead of sausage, or in cubes to French potatoes. "And we butchers love it in ham and eggs. Instead of ham, we just add fragrant and juicy gothai" concludes František, cementing our plans for breakfast tomorrow

Bon appetit!