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Cured, Smoked or Stuffed Meat

Brooklyn Cured

Brooklyn, New York

Brooklyn Cured is based on the cross-cultural traditions of salting, stuffing and smoking meat to preserve it and make it taste amazing. Bringing the spirit of the Italian-American pork shops, French charcuterie shops and New York delicatessens to everyone, they make everything by hand. There are no antibiotics, no nitrites or nitrates, no added hormones are in the meat used.

	Smoked Coppa Coppa inspired by Cajun-style tasso ham with tasso spice. Y2700020 · 6/2 lb
	Bresaola Dry cured beef top-round seasoned with porcini mushrooms Y2700010 · 6/2 lb Y2700210 · Sliced · UPC 095225849374 · 12/3 oz
	Pastrami This is how we do in Brooklyn. Honey-brined beef coated with a coriander crust is smoked for 5 hours until it's just tender. It's great for slicing thin and serving on cold or hot sandwiches. Now's the time to break out your favorite sour pickles. Y2700060 · 4/2 lb
	Lamb Prosciutto We make it by curing boneless leg of lamb with smoked paprika, red wine, garlic, and a hint of spice. It pairs well with olives and preserved lemon. This boneless, rolled format has the diameter of a coppa or lonza, which makes it easy to slice and display. Y2700100 · 5/2 lb
	Smoked Beef Salami Inspired by New York City deli culture, and has a mouth-watering flavor that's similar to cervelat, but it's lighter and more nuanced in flavor. It's great for snacking with your favorite mustard and pickles. Y2700120 · 10/2 lb
	Sliced Smoked Beef Salami Y2700250 · UPC 095225849404 · 12/3 oz
	Sliced Finocchiona Y2700220 · UPC 095225849596 · 12/3 oz
	Sliced Hot Soppressata Y2700230 · UPC 095225849589 · 12/3 oz
	Sliced Sweet Soppressata Y2700240 · UPC 095225849572 · 12/3 oz