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      Husband and wife team, Steven & Susie Anderson, grew up together in 90s Edinburgh. 20 years, a wedding and two children later they are running an award-winning charcuterie company in Leith. In 2017 they launched East Coast Cured, a family charcuterie company specialising in the production of dry-cured Scottish meats. East Coast Cured celebrates the very best of Scottish produce, sourcing meats directly from local farms, to create a range of outstanding Scottish charcuterie.

      Susie & Steven have had many discussions over the years about starting a family business, and had flirted with the idea of a brewery back at the beginning of the Scottish craft beer revolution. Timing, finance and starting a family meant that this never came to fruition and instead Steven was able to focus on developing his knowledge of commercial production.

      After a family holiday somewhere in Europe with a lot of discussion around the lack of quality local charcuterie available in Scotland, Steven decided to take action. He converted the eaves of their Leith family home into an environmentally controlled ‘curing chamber’, started conversations with local farmers and began developing recipes. What was initially very much a hobby quickly became something the Andersons felt could be the family business they’d been dreaming of. Several years later, having perfected their first recipes, Susie and Steven bought a small shop in Leith with a large basement, and East Coast Cured was born. 

      The team have been delighted to win a number of awards in their short time in business. The Porcini & Truffle salami won the meat category at the Scotland Food & Drink Excellence Awards in 2018 and took the artisanal category in 2019! The whisky-oak smoked nduja won the meat category in 2019 and they won Scottish Food Product of the Year at The Scotsman (newspaper) Food and Drink Awards 2019.

      East Coast Cured retails and wholesales their products from their Leith shop. They have a wide range of trade customers from local eateries through to five-star hotels, also sell regularly at farmers’ markets. In a short time their products have become a staple on some of the menus of Scotland’s best restaurants. 

      East Coast Cured