Brooklyn Cured
The smell of sizzling bacon on a Sunday morning. The snap of a hot dog at a mid-summer ballgame. Saucy barbeque ribs at a backyard cookout. A sip of robust red wine with a bite of translucent cured ham.
These experiences are the foundation of Brooklyn Cured.
Brooklyn Cured is based on the traditions of Italian-American pork stores, the Lower East Side deli, the French charcuterie, and the German beer garden. We make hot dogs, bacon, country pate and other deliciously crafted meats by hand in small batches. We love making it, and we love sharing it even more.
Though Brooklyn Cured is based on tradition, our flavors are modern and our values are progressive. We work with local farms that use sustainable practices which keep their animals happy and the environment healthy.
NEWS Pastrami on Rye Sliders at Smorgasburg
This season at Smorgasburg we will celebrate New York City's food culture--past and present. We certainly didn't invent the pastrami sandwich, but we thought it'd be fun to play around with it a bit. Come hang out with us, and check out our Pastrami on Rye Sliders with our whole-grain beer mustard!
We've been raising the pastrami game at the Brooklyn Cured headquarters since last November, and we think it's time more of you had a chance to try it. Our next appearance at Smorgasburg is June 9.
Spring Class Schedule
We are pleased to announce a series of Sausage-Making Classes at 61 Local in Carroll Gardens. At each class, we'll have a tasting of the sausages we make paired with craft beers chosen by 61 Local. To register for our next class, click on the link below.
May 22: Memorial Day Grilling Sausages
All classes are from 7 pm to 9 pm. 61 Local is at 61 Bergen Street (at Smith Street) in Carroll Gardens.
The smell of sizzling bacon on a Sunday morning. The snap of a hot dog at a mid-summer ballgame. Saucy barbeque ribs at a backyard cookout. A sip of robust red wine with a bite of translucent cured ham.
These experiences are the foundation of Brooklyn Cured.
Brooklyn Cured is based on the traditions of Italian-American pork stores, the Lower East Side deli, the French charcuterie, and the German beer garden. We make hot dogs, bacon, country pate and other deliciously crafted meats by hand in small batches. We love making it, and we love sharing it even more.
Though Brooklyn Cured is based on tradition, our flavors are modern and our values are progressive. We work with local farms that use sustainable practices which keep their animals happy and the environment healthy.
NEWS Pastrami on Rye Sliders at Smorgasburg
This season at Smorgasburg we will celebrate New York City's food culture--past and present. We certainly didn't invent the pastrami sandwich, but we thought it'd be fun to play around with it a bit. Come hang out with us, and check out our Pastrami on Rye Sliders with our whole-grain beer mustard!
We've been raising the pastrami game at the Brooklyn Cured headquarters since last November, and we think it's time more of you had a chance to try it. Our next appearance at Smorgasburg is June 9.
Spring Class Schedule
We are pleased to announce a series of Sausage-Making Classes at 61 Local in Carroll Gardens. At each class, we'll have a tasting of the sausages we make paired with craft beers chosen by 61 Local. To register for our next class, click on the link below.
May 22: Memorial Day Grilling Sausages
All classes are from 7 pm to 9 pm. 61 Local is at 61 Bergen Street (at Smith Street) in Carroll Gardens.
