Our meats

Sourcing meats from local farms to create a range of outstanding Scottish Charcuterie, East Coast Cured celebrates the very best of Scottish produce. 

At our workshop on Restalrig Road in Leith we cut, ferment, smoke, cure and slow-mature all of our products by hand, with our small, but dedicated team, producing a wide range of pork salamis and whole muscles. 

  • The meat we use to make our range of Scottish charcuterie has always been, and always will be, Scottish.

    We source it from farms who are both SSPCA approved and QMS accredited ensuring the best animal welfare standards.

  • Traditionally associated with our European neighbours, the word ‘charcuterie’ comes from the French ‘chair’, meaning flesh and ‘cuit’, cooked, and has been a traditional way of preserving, or curing, meat for centuries. Where the French use the term to describe all prepared meat products - ham, sausage, pâtés, confit etc - in the UK we tend to use ‘charcuterie’ to describe only cured meats. The Italian word ‘salumi’ is used in the same way.

  • Great Taste Awards 2023: 2 stars, Fennel Salami

    Great Taste Awards 2023: 1 star, Red Wine & Garlic

    The Scotsman Scran Awards 2023: Artisan Product of the Year, Black Garlic & Oloroso Sherry

    Scotland Food & Drink Excellence Awards 2022: Best Meat Product, Saucisson Sec

    Great Taste Awards 2021: 1 star, Saucisson Sec

    British Charcuterie Live Awards 2021: Gold, Chorizo & Bourbon

    British Charcuterie Live Awards 2021: Bronze, Saucisson Sec

    Great Taste Awards 2020: 2 stars, Porcini & Truffle

    Scotland Food & Drink Excellence Awards 2019: Best Meat Product, Whisky Oak Smoked Nduja

    Scotland Food & Drink Excellence Awards 2019: Best Artisanal Product, Porcini & Truffle Salami

    Scotsman Food & Drink Awards 2019: Best Scottish Producer

    Scotland Food & Drink Excellence Awards 2018: Best Meat Product, Porcini & Truffle