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 from farms that we trust. Our flavor profiles are inspired by the cultural diversity and culinary history of Brooklyn neighborhoods that have attracted hard-working people from all over the world.
Founder and Brooklyn native, Scott Bridi, has been a chef, butcher, culinary instructor, and maker of charcuterie for over 15 years. He helped to establish a pioneering charcuterie program in a Michelin 3-star restaurant in Manhattan from 2007 to 2009. He and his culinary team have made charcuterie in some of the best restaurants and butcher shops in New York City before he launched Brooklyn Cured in 2010.
Scott’s friends helped him come up with the name Brooklyn Cured while hanging out on the Coney Island boardwalk on a summer night in 2010. Over the years, Brooklyn Cured has grown steadily and sustainably. Our products can be found in specialty stores and on restaurant menus throughout the Northeast and in many other regions of the United States.