East Coast Cured

Launched by husband and wife team, Steven & Susie Anderson, in 2017, East Coast Cured specialises in the production of slow cured Scottish meats for your plate and kitchen. All of our products are crafted by hand in the workshop beneath our Leith shop, where customers can visit, taste and buy our range of award-winning Scottish charcuterie, as well as shop our range of other delicious local produce.

What started as a hobby quickly became a thriving family business, with East Coast Cured products gracing the menus of some of Scotland’s best known restaurants. 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 traditional and contemporary products with unique flavours and textures. 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.