URBANDADDY DC Gives the Nod to Cured DC CSA

1. Moved into Union Kitchen.

2. Bought a bigger fridge.

3. Did a bunch of tastings all over DC including for a future Congresswoman and DC’s future Mayor.

4. Got my Duck Proscuitto into Washington Green Grocer, Glen Garden Market, and Farmer’s Markets in B’more and SE

5. Doing an embassy event this week.

6. Launched a CSA so anyone in the DC metro area can order up almost a pound of cured meats for 3 months for just $165 (including bacon)

AND that’s how you get the hattip from URBANDADDY DC!


Urbandaddy Cured DC


Working it

Working it

Ok, we’ve been hella busy, that’s right I said hella. Now, let me tell you why we’ve been burning the candle on both ends…we’re getting ready to start supplying our fine product to select DC-area grocers. In fact, we’re working on a large order right now. I promise to share details with you soon, including the new packaging and the choice charcuterie that will lie within, but right now I’ve got to keep things super-secret. All I can say is we will be coming out of the kitchen at the end of the month with an explosion of tasting opportunities for folks in DC riding a wave of celebration of the local eats from the Chesapeake watershed, and catering several events in May.

Our goal is to over-deliver, overwhelm everyone with our product, but none of that’s possible without help. I want to stop to take a moment to thank everyone who has supported the maturation of Cured DC, Cliff Weaver for his fine design skills and our new packaging (which I promise to post up next), Paul Johnson for his eager acumen, my wife and family and friends for letting me get away with following my dreams.

Duck and Salt

As we figure out the menu we’re getting started by producing some staples. Duck Prosciutto is an easy to produce fan-favorite and makes great entry-level charcuterie, it’s sweet, savory, familiar, a simple crowd-pleaser. But there is an art to simplicity, with only two real obvious ingredients, salt and 100% natural duck breast, the rest of the process demands patience, cleanliness and love. And yes, there’s some secret spices too!








Next up, we’ll be sharing some insight into the process of breaking down a hog, well, half a hog at least!

Prosciutto Check-in

Merry Christmas and Happy Holidays everyone! After a rather long hiatus from curing and butchering I’m back! Sorry to all those fans who followed for a short time at the beginning but I had to get settled after the birth of my son. He is now almost 8 months and now I have finally settled enough to get back to curing and butchering. I’ll have to admit I wasn’t completely idle either. I tested out a lot of new recipes since I was in the house most of the time with him and the wife. I even went and hung my prosciutto’s!!!  This is the first one,


Oh but there are more…


Why make one proscuitto when you can make four! These will be ready late spring/early summer. They have already been cured and are now going through the aging process. Ideally you wanna have them age in a light breeze on the hills in some Italian village but barring that a nicely ventilated basement that is kept cool will do in a pinch.

I pulled the recipe for the prociutto’s together from a few sources but will post that in my next post. Happy New Year All!!

Support from happy testers!

Check out these wonderful tasting-notes from a taste-tester of mine who ordered some curing products for a party she threw for her friends.

I love this picture. Bresaola just as it was intended to be eaten with a beautiful salad of arugula, fresh cherry tomatoes, red onions, and shaved Parmesan.

Last but definitely not least….carbonara the right way. I think American’s have a warped sense of what carbonara actually is. If you go to any typical Olive Garden type restaurant the first thing you will notice about a carbonara dish is that it’s colored white from the cream they put in it….WRONG!! Carbonara is a very simple dish to make that includes egg yolks, cheese, pasta and of course guanciale.

Coppa, Bresola, and Pancetta oh my!

Coppa, Bresola, and Pancetta

So these guys came out the curing chamber a few weeks ago. I’m so proud of my guys. They are delicious and should be enjoyed by all. It’s funny, the coppa is nearly gone already and the others are quickly following suit. I’ve had a few orders that nearly cleared out my whole pantry, so I’ve gotta get back to curing some meats!

I’m planning on making some more coppa because it was just so fantastic and I’ll be documenting the process on the blog over the next couple of weeks. I’m also gonna make some more traditional sausages chorizo, soppressata, and a few french style sausages. I’m gonna document that also so stay tuned.