Delicious salamis from the award-winning Edinburgh based East Coast Cured, using some of our very own pork. They select the best of Scotland's larder in order to create a range of outstanding charcuterie for people who love good food.
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.
Saucisson Sec - Saucisson or saucisson sec is a family of thick, dry-cured sausages in French cuisinence. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.
Nduja - A delicious Italian ingredient, 'nduja is soft, spreadable, spicy pork sausage. Try it as a pizza topping or as part of a spicy casserole.
"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!"