At Brooklyn Cured, we make artisanal charcuterie using sustainable meat and fine-dining technique. Our product line includes salami, dry-cured meats, sausages, hot dogs, and deli meats using pasture-raised meat with no antibiotics. Our diverse flavor profiles are inspired by the multitude of culinary traditions in our home borough of Brooklyn, New York.

Founder and Brooklyn native, Scott Bridi, has been a chef, butcher, culinary instructor, and maker of charcuterie for over 15 years. He and his culinary team have made charcuterie in some of the best restaurants and butcher shops in New York City before starting Brooklyn Cured in 2010.

Our mission is to create a larger market for sustainably raised meat by making delicious charcuterie that people enjoy and share with friends and family. We source heritage meats raised by farmers that practice regenerative agriculture.

8oz free-range, pasture grazed NY Strip. Grilled, paired with roasted fingerling potatoes, “California” vegetable medley and a little cup of garlic scape & herb butter.

Pasture Raised and sustainably farmed antiobiotic and hormone free boneless and skinless thighs.

Approximate Wt. 1 lb (4 pc per pack)

Low and slow scrambled pasture raised eggs paired with pico de gallo, cotija cheese and cholula hot sauce. With 3 local corn tortillas.