Delicious salamis from the award-winning Edinburgh based East Coast Cured
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. 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. Their small-batch production is based on the Italian tradition of using the whole pig. The anatomy of each pig guides what they create, allowing them to make a range of traditional and contemporary products with unique flavours and textures at their workshop in Leith.
"I just love the new farm shop... full of fantastic local produce and the best eggs pork and lamb ever! Delighted to have this amazing produce available on our doorstep ...... and you always get service with a smile too! Just love it!"