East Coast Cured
Founded by husband-and-wife team, Steven and Susie Anderson, East Coast Cured is an award-winning Scottish charcuterie company based in Edinburgh.
Supplying to farm shops, delis, restaurants, bars and caterers throughout the UK, over the past eight years, the Andersons have turned a passion project into a thriving family business – and, here, Susie discusses why provenance, sustainability and innovation has played a pivotal role in their success.
Scottish Food & Drink September
Scottish produce is rooted in provenance, integrity, and a deep respect for land and livestock. Scottish farmers prioritise animal welfare and are increasingly adopting regenerative farming practices, which means our East Coast Cured charcuterie starts with exceptional raw ingredients.
Innovation is one of our core values, and while our methods are rooted in centuries-old traditions, meat curing and fermentation are still relatively rare in Scotland. We’ve adapted these techniques to suit our climate, our ingredients, and our ethos, blending heritage with thoughtful problem-solving.
We honour time-tested techniques like dry-curing and cold-smoking, but we’re also not afraid to experiment. We have adapted traditional recipes to suit modern palates, and we use data and sensory analysis to fine-tune flavour and texture, so our approach is hands-on and evolving. We test, taste, and tweak until each product feels both authentic and exciting. Innovation, for us, means staying curious while staying true to our roots, and it often shows up in the details – for example, repurposing offcuts into new products, refining processes to reduce waste, and developing techniques that extend shelf life.
Nothing stays the same for long (much to the frustration of my colleagues), but that’s how we keep improving. Every tweak is a step toward better flavour, better efficiency, and a more sustainable future.
For chefs looking to source more Scottish produce like ours, it’s important to start with a simple conversation. Speak to producers directly, ask about their process, and taste widely. Scottish producers are passionate and collaborative – we want our ingredients to shine in your kitchen. And if you’re going to say you support Scottish producers, mean it. Don’t just order once for the sake of optics, then quietly switch to something mass-produced. Authenticity matters, and so does consistency. When chefs build real relationships with local suppliers, the food speaks for itself.
Supporting local producers also isn’t just about geography – it’s about investing in quality, sustainability, and community. Artisan businesses like ours rely on those relationships to innovate and grow, and every purchase helps preserve Scotland’s food heritage.
