With 2018 over and the craft food industry setting its sights beyond the holiday season to Winter Fancy Food Show, cheesemakers, charcuterers, confectioners, and others are looking forward to San Francisco, the Baghdad by the Bay. Hoping to showcase their latest wares and most popular products, artisan makers like Brooklyn Cured, a first time exhibitor at the show, are gearing up to take to the West Coast.
I recently had the opportunity to connect with Scott Bridi, Founder of Brooklyn Cured, to appraise the years successes and learn about new products in store for 2019.
“2019 will be an exciting year for Brooklyn Cured, for sure. We'll be exhibiting at our first Winter Fancy Food Show, where we hope to connect with more people that enjoy our products,” Scott said. “We're really excited to launch some new whole-muscle salumi items because I fell in love with the craft of charcuterie while making salumi in fine-dining restaurants and whole-animal butcher shops years ago. Some of the items are being created with chefs in mind. We've been thinking about products that chefs would love to use on their menus that aren't widely available.“
Combining influences from around the world and across the borough, Brooklyn Cured’s products are inspired in equal portions by the Italian salumeria, the Lower East Side delicatessens, French charcuterie shops, and German beer gardens.
Its product lines span a wide variety of food favorites—from New York hot dogs to pastrami, chicken chorizo to sweet soppressata—the last of which was included in the company’s latest major product launch at Summer Fancy Food Show last July—a line of shelf-stable pre-sliced salami.
“We debuted the line of five products at the Summer Fancy Food Show in June 2018. The line includes three of our classic Italian-style pork salami: Sweet Soppressata, Hot Soppressata, and Finocchiona, which are inspired by the food of the neighborhood where I grew up in Brooklyn,” Scott noted. “It also includes two cured beef items, Bresaola and Smoked Beef Salami. Our Bresaola is like a beef prosciutto that's deep in flavor; our Smoked Beef Salami is inspired by great deli salami that's a hallmark of New York City deli culture.”
The line offers consumers a variety of flavorful options, gives retailers the easy of a shelf-stable grab-and-go item, and allowed Scott to flex a bit, rising to the challenge of making charcuterie from a variety of meats.
“For retailers, the fact that the line is shelf stable allows flexibility in merchandising, as the pre-sliced salumi can be displayed out of the refrigerated case if they prefer,” Scott explained. “We have been making charcuterie in small batches for years, with a focus sustainable meat and traditional techniques. Making products this way takes longer, but it gives our meats deep flavor profiles. We wanted to develop a line that would capture the essence of our products in a more convenient format. We set out to create products that can provide sustenance in a quick and easy way. Our pre-sliced salumi is versatile, because it can be eaten as a snack on the go, but it is also special enough to serve while entertaining guests.”
Brooklyn Cured is also capping its 2018 with an auspicious honor—earning high marks for that commitment to excellent product and sustainable practices. The company’s Bresaola with Porcini and Black Pepper was recently selected as a finalist for the 2019 Good Food Awards.
“The competition for the awards is fierce, and the judges are experts in their fields, so we're honored and overjoyed that the Bresaola resonated with the fine folks on the Good Food Awards team,” Scott said. “It's an honor to be recognized by such a fantastic organization that supports food businesses that employ sustainable practices. We went out to the ceremony in San Francisco in January 2018 when we won a Good Food Award for our Smoked Coppa, and it was an amazing experience to meet so many producers, buyers, and consumers who share our values.”
2019 promises to be one for the books for Brooklyn Cured.