Our meats
We believe passionately that the true craft of curing means taking produce of the highest quality and with skill, patience and time, creating something truly exceptional for your kitchen or plate.
How do we do it? Simple. We combine the best locally reared, high welfare meats with ingredients carefully sourced and selected for outstanding character and quality. East Coast Cured produces a wide range of traditional, and contemporary, salamis and whole muscles. 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.
As Scotland doesn’t have a culture of charcuterie production, East Coast Cured isn’t restricted by tradition. Although we take inspiration from our European neighbours in our production methods and recipe development, producing salamis that celebrate these cultures and traditions, we are also free to be more playful in our approach.
Pork
Predominantly working with pork our small-batch production is based on the Italian tradition of using the whole pig. The anatomy of each pig guides what we create, allowing us to make a range of products with unique flavours and textures.
We make our salamis using lean cuts from the leg and shoulder of the pig. The meat is ground and combined with finely diced back fat, selected for its smooth creamy texture and purity. Whole spices are toasted, cracked and ground immediately prior to use. Fresh garlic, a splash of wine and just the right amount of curing salts go in before our natural skins are hand stuffed, tied and hung to mature.
From belly to back, shoulder, loin and cheek, we use every part of the pig to create a range of delicious meats. Our curing cellar is specially adapted to create the perfect conditions to slow cure these salamis and cuts to perfection. Salamis, chorizo, pancetta, coppa, lomo, lonza & guanciale. We love it all!
Other beasts
Hanging alongside our salamis and whole cuts in our Leith curing cellar you will find the occasional Aberdeen Angus bresaola or duck prosciutto. We’re always developing exciting new recipes and seasonal specials using the best locally reared, high welfare produce.