At Brooklyn Cured, we make small-batch charcuterie using sustainable meat and fine-dining technique. We make sausages, hot dogs, bacon, smoked meats, and salumi using meat raised with no antibiotics from farms that we trust. Our products and 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.
Brooklyn native Scott Bridi founded the company in 2010 when he set up a stand at New Amsterdam Market. He has years of experience cooking in restaurants and making charcuterie in New York, most notably at Gramercy Tavern and Marlow and Daughters butcher shop.
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.