About Us

At Brooklyn Cured, we make small-batch charcuterie using sustainable meat and fine-dining technique, with a bit of Brooklyn swagger thrown in for good measure. We make sausages, hot dogs, bacon, smoked meats, and classic charcuterie using meat raised with no antibiotics from farms within the region. Our commitment to flavor shows in our other ingredients as well—we use fresh herbs, fresh produce, wine, and freshly ground spices to make our products taste like food in a great restaurant.

Brooklyn native Scott Bridi founded the company in 2010 by setting up a stand at New Amsterdam Market. He had years of experience making charcuterie in New York, most notably at Gramercy Tavern and Marlow and Daughters butcher shop. Scott’s friends came up with the name Brooklyn Cured while hanging out on the Coney Island boardwalk on a summer night in 2010. Since then, the company has grown by selling at five weekly outdoor markets and to dozens of retail shops and restaurants in New York City and beyond.

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A cure is a salt and spice mixture applied to meat to preserve it and make it delicious.
Charcuterie is a word that means deli or butcher. It is derived from the French term, char cuit, which means “cooked meat.”