East Coast Cured is a family charcuterie business based in Leith, Edinburgh, specialising in the production of traditional, and contemporary, slow cured Scottish pork, beef, venison and poultry. 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 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. Using methods from the best of European tradition we cut, smoke, cure and slow mature all of our products by hand in our workshop on Restalrig Road in Leith. We are very proud of our products and we would love you to come and try some for yourself.