East Coast Cured

Launched by Susie & Steven Anderson in 2017, East Coast Cured specialises in the production of slow-cured Scottish meats.

Combining methods from the best of European tradition with contemporary flavours, they cut, smoke, cure and slow mature all of their products by hand in their Edinburgh workshop.

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They source the best locally reared, high welfare meats with ingredients carefully selected for outstanding character and quality.

By selecting from the best of Scotland’s larder they create a range of outstanding charcuterie for people who love good food.

East Coast Cured’s attention to detail and meticulous preparation has seen them become a popular addition to the antipasti boards of Edinburgh’s homes, bars and restaurants, as well as a multi-award winner at the Scotland Food & Drink Awards.

  • Red Wine & Garlic

    Approximately 120g
    £5.50 per salami (approx. 120g)
  • Fennel Salami

    Approximately 120g
    £5.75 per salami (approx. 120g)
  • Picante

    Approximately 120g
    £5.75 per salami (approx. 120g)