Sometimes all you need to spice up your day is some actual spices. For meat-forward consumers such as myself, spicy cured meat will always have a place in the fridge and on the charcuterie board. Brooklyn Cured is bringing the heat this summer, and I tapped Founder Scott Bridi to find out more.
“We have two new pre-sliced salami SKUs launching this summer, Dry-Cured Chorizo, and Spicy Beef Salami,” Scott tells me. “Our pre-sliced chorizo product has a shelf-life of 150 days, whereas the Spicy Beef Salami can last for one year.”
Brooklyn Cured’s Dry-Cured Chorizo is bold, flavorful, and fun. Seasoned with smoked paprika, cayenne, and red wine, the product is a versatile salami to be enjoyed in paella, as a pizza topping, or just paired with some Manchego and a nice Rioja.
The Spicy Beef Salami kicks it up a notch with some big beefy flavor. It's a special salami seasoned with paprika, black pepper, and garlic that is naturally smoked, which makes for the perfect pepperoni upgrade in my homemade pizza nachos.
“We’ve extended our line of pre-sliced salami due to growing customer demand for high-quality charcuterie in convenient packaging,” Scott explains. “We’ve partnered with farmers of Berkshire pork and Wagyu beef to source meat that promotes regenerative agriculture.”
Officially launching on July 1, the new products are available in 3 oz packages with 12 units a case at an SRP of $5.99–$6.99. Brooklyn Cured offers promotional support as well as custom POS design to suit the needs of each retail partner.
Spice up the meat counter, the consumer’s charcuterie boards, spice up our lives. For more deli, dairy, and specialty food news, keep checking back to Deli Market News.