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Article: East Coast Cured

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East Coast Cured

East Coast Cured

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Meet The Makers:

East Coast Cured

The story of East Coast Cured begins in 1990s Edinburgh, where founders Steven and Susie Anderson first met. Twenty years, a wedding, and two children later, their shared passion for food and travel inspired them to create authentic artisan charcuterie right here in Scotland.

Frustrated by the lack of local options, Steven drew on his professional background as a brewer and distillery production manager. Recognising that charcuterie production relies on similar fermentation processes, the couple converted the eaves of their family home into a climate-controlled curing chamber. After perfecting their initial recipes, they opened their first shop in Leith in 2017.

PROVENANCE AND PROCESS

At the heart of East Coast Cured is a deep commitment to responsible sourcing. They work exclusively with Scottish farms holding both SSPCA approval and QMS (Quality Meat Scotland) accreditation, ensuring the highest animal welfare standards.

The preparation process is exacting. To craft their charcuterie, the team grind the selected Scottish pork and combine it with finely diced back fat. Whole spices are toasted, cracked, and ground immediately prior to use to maximise flavour. Fresh garlic, a splash of wine, and precise amounts of curing salts are folded through the mixture before it is hand-stuffed into natural skins and tied.

In early 2024, the business moved to a custom-built workshop on a nearby Leith industrial estate, affectionately known as 'Salamiland'. Inside, bespoke curing rooms maintain the precise temperature, humidity, and airflow essential for slow maturation. The meats are fermented and hung to dry, often developing a protective penicillium mould (similar to the rind on a camembert or brie) before each batch is tested to ensure the correct moisture and pH levels have been achieved. Every piece is cut, fermented, smoked, cured, and slow-matured entirely by hand.

FAMILY AND LOCAL COMMUNITY

East Coast Cured was built on a genuine passion for bringing people together through exceptional food. For Steven and Susie, seeing their charcuterie become a part of their customers' table traditions is the primary motivation to keep refining their craft.

That sense of community extends directly to their supply chain. The business was founded to champion the magnificent produce available across Scotland and to establish the country as an international contender in charcuterie production. From their sourcing decisions to their relationships with Leith locals, supporting independent Scottish enterprise remains at the absolute core of what they do.

INSIDE OUR Croft & Coast HAMPERS

We currently feature two standout items from East Coast Cured within our curated collections, chosen for their remarkable depth of flavour and uncompromising craftsmanship.

Chorizo & Bourbon

A distinct Scottish interpretation of a Spanish classic. High-welfare pork is seasoned with a special blend of spices, herbs, garlic, and a touch of red wine, before being finished with a splash of bourbon. As the meat air-dries, the subtle caramel and oak notes of the spirit brilliantly balance the rich, savoury depth of the pork. It pairs perfectly with a complex craft beer, a neat dram, or arranged elegantly on a fine charcuterie board.

Salami Picante

Crafted for those who appreciate a gentle, warming spice, this classic Italian-style salami combines Scottish pork with hot chillies, ground coriander, black pepper, garlic, and red wine. Slowly cured to develop a deeply savoury profile, it delivers a smooth texture and a warm, lingering kick that pairs wonderfully with a robust red wine or local Scottish cheeses.

East Coast Cured Salami Picante in vacuum packaging, a spicy Scottish artisan cured meat.
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Meet More Makers

Discover East Coast Cured in our curations

Sold outThe Founder's Reserve hamper featuring a signature black presentation box displayed behind an extensive selection of premium goods, including a bottle of single malt whisky, rapeseed oil, cured meats, artisan cheeses, three tubs of paté, water biscuits, sea salt, chocolate, a jar of pickle, and a bottle of scots pine syrup, arranged on a dark grey textured surface.
The Founder's Reserve Sale price£189.20
Sold outThe Culinary Alchemist hamper featuring a signature black presentation box displayed behind a chocolate bar, smoked salmon, two boxes of biscuits, rapeseed oil, balsamic dressing, a large bottle of gin, two cured meat sticks, two artisan cheeses, a box of sea salt, a small bottle of fruit syrup, and a jar of mustard, arranged on a dark grey textured surface.
The Culinary Alchemist Sale price£198.90
Sold outAn overhead flat-lay of an artisan spread on a dark grey surface, featuring a wooden board with bowls of condiments and crackers, a slate platter displaying sliced charcuterie, a wooden board with two types of artisan cheese and oatcakes, and a bottles of whisky, all placed on a fabric runner.
The Estate Bothy Sale price£196.05
An overhead flat-lay of an artisan spread on a dark grey surface, featuring a slate platter displaying slices of cured sausage, a block of artisan cheese with a cheese knife, and oatcakes, alongside a wooden board with a bowl of pickle and further oatcakes, accompanied by a Stornoway black pudding, all set on a fabric runner.
The Hillstalker's Larder Sale price£89.15
An overhead flat-lay of an artisan spread on a dark grey surface, featuring a slate platter displaying sliced charcuterie and cured sausages, alongside a wooden board with a bowl of mustard, a separate bowl of smoked cashews, and oatcakes, all set on a fabric runner.
The Ghillie Sale price£77.85
Sold outAn overhead flat-lay of an artisan spread on a dark grey surface, featuring a selection of beverages including two bottles of tonic water, fruit syrup, gin, single malt whisky, alongside a wooden board displaying artisan cheeses and oatcakes, and a separate wooden board with a bowl of bramble jelly, slices of charcuterie, and oatcakes, all set on a fabric runner.
The Distiller's Cabinet Sale price£211.20
Sold outAn overhead flat-lay of an artisan spread on a dark grey surface, featuring a wooden board displaying smoked salmon, charcuterie, and sea salt, a second wooden board with blue cheese, artisan cheese, and a cheese knife, alongside a bottle of whisky, a piece of black pudding, a small dish of cold-pressed rapeseed oil, a bowl of preserve, a bowl of mustard, and a bowl of balsamic glaze.
The Masterchef Commission Sale price£221.15
An overhead view of The Artisan Larder hamper ingredients arranged on a white board against a dark grey textured background. The selection includes a wedge of hard cheese, sliced charcuterie, a whole black pudding, nuts, small bowls of oil and chutney, scattered sea salt, and a small brass spoon.
The Artisan Larder Sale price£120.25
An overhead flat-lay of an artisan spread on a dark grey surface, featuring a plate displaying smoked salmon and oatcakes, a wooden board with charcuterie and additional oatcakes, a dark plate with a bowl of mustard, cashews, and sea salt, and a bottle of cold-pressed rapeseed oil, all arranged on a fabric runner.
The Highland Smoke & Cure Sale price£94.15
Sold outAn overhead flat-lay of an artisan spread on a dark grey surface, featuring a plate displaying smoked salmon, charcuterie, and oatcakes, a wooden board with a wedge of artisan cheese, a brie, and a cheese knife, alongside a bottle of whisky, a bowl of cashews, a serving of pâté, a bowl of preserve, a bowl of mustard, and a piece of chocolate.
The Croft & Coast Grand Tour Sale price£190.45
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