East Coast Cured specialises in the production of slow-cured Scottish meats. Using methods from the best of European tradition we cut, smoke and cure all of our products by hand at our workshop in Leith. We retail our range of award-winning charcuterie, and other Scottish products, from our Leith shop.
We believe passionately that the true craft of curing means taking produce of the highest quality and with skill, patience and time, creating something truly exceptional for your kitchen or plate.
How do we do it? Simple. We combine the best locally reared, high welfare meats with ingredients carefully sourced and selected for outstanding character and quality. East Coast Cured produces a wide range of traditional, and contemporary, salamis and whole muscles. At our workshop on Restalrig Road in Leith we cut, ferment, smoke, cure and slow-mature all of our products by hand, with our small, but dedicated team.
Predominantly working with pork our small-batch production is based on the Italian tradition of using the whole pig. The anatomy of each pig guides what we create, allowing us to make a range of products with unique flavours and textures.
From belly to back, shoulder, loin and cheek, we use every part of the pig to create a range of delicious meats. Our curing cellar is specially adapted to create the perfect conditions to slow cure these salamis and cuts to perfection. Salamis, chorizo, pancetta, coppa, lomo, lonza & guanciale. We love it all!
Above our basement workshop on Restalrig Road you’ll find our deli shop, where we sell our range of Scottish charcuterie as well as other local produce including fresh bread, ferments, oils, olives, oatcakes, cheese, milk, eggs, flour and more.