Quack addicts and Best of 2014


So its been a while since the last post. Although we’ve been out of touch with all our faithful listeners and readers we have not bee idle I assure. We’ve hired on a few new staff to help us at our farmer’s markets and help out our production (Penn Quarter and District Flea every Saturday as well as H St NE last Saturdays of every month starting in June and DCMeetmarket first Saturday of every month). Big props to Jheisson who joined us in January on the production side, Tavawn on the production side and just joined us, Kristen who helps us at Penn Quarter, and Jake who helps us at District Flea.

Now for the news. Our duck prosciutto was picked out by Washington City Paper as Best in DC. That is a huge honor and since the announcement our duck has been flying out the curing chamber so get it fast!

We’ll have lots more announcements in the next couple of weeks so stay tuned.

Cured at the New MENU market and Restaurant

So Jose Andres’s old restaurant space Cafe Atlantico and Minibar was replaced recently by Chef Frederik Du Pue. You might know him from his earlier venture Table. Well the new venture, Menu is a 3 in one space. The first floor will house the market. This is where we come in. Cured is supplying Menu with much of its charcuterie and you will be able to taste buy and enjoy our products at yet another good location. The second floor houses their bar and the third and fourth will have the restaurant and kitchen. All in all a great place to eat, drink, and be merry.

Check out the press release here.

Menu MBK

Cured DC + Union Kitchen on Fox 5 News

Well exciting news! Cured DC was a featured business on a morning segment of the Fox 5 News story on DC’s Union Kitchen the other day. We were delighted to hang out with Holly Morris while we prepped for the days work. For the full video, click on the image or link below. Our segment starts at 3 min 30.

Cured DC on Fox 5 News

Cured DC Union Kitchen 7am Holly Morris.

End of Summer Update

Its been a great summer and a good month since I’ve given everyone an update on our activities.

First – I want to let you all know that we’ve gained an apprentice James Brosch. I’m psyched to have the opportunity to work with him, train him in the art of charcuterie and to learn from his experiences as well – James worked in environmental engineering consulting.

Second – we are hard at work building an expanded, larger walk-in cure chamber at the Union Kitchen. This new space is 4 x 6ft and 350 square feet, all custom-built and will allow us to meet the growing demand for our products across the tri-state area.

Third – we are starting up a presence at the Penn Quarter Farmer’s Market on Thursdays from 3pm to 7pm. We are delighted to be able to offer a full line of products to the workers of the great institutions of Penn Quarter.


Penn Quarter Farmers Market

So what’s next for Cured DC? Well we are contemplating a kickstarter campaign – we’re growing and we need your help to meet demand through expansion. Expect an update on that soon.

Lastly, we’re hard at work preparing our Fall/Winter CSA!  There will be a whole new range of CSA options so you  can have charcuterie for those crisp cool fall days and cozy winter nights.

Cured DC Speaks At Think Local

Last week Cured DC was honored to join the Think Local First DC 3rd annual Eat Local First Week held at the Woolly Mammoth Theatre, Monday, July 22. We spoke about our experiences starting one of DC’s artisanal salumi and charcuterie shops. The Reliable Source, a Washington Post blog was on scene to capture the festivities. They snapped a picture of me with Al Goldberg. You should definitely follow Al on twitter if you want to stay up to date on the food scene here.


Al Goldberg Chris Johnson Cured DC

Photo by Rebecca D’Angelo

Gilt City DC features Cured.

A lot of our fans around the DC-area who have tried our prosciutto and sausages keep asking when we’re going to just open up a shop. Well, we’d love to do that, but one step at a time. We are doing a lot of building, a lot of experimenting, and a lot of learning – we’ll get there. In the meantime, we are very excited to share with you another option for trying CURED. Gilt City DC has featured our product for a limited time. Only those in the know get how important this is – Gilt doesn’t just feature any ol’ body. We worked out an offer that will ensure you’ll be ready for your next lawn party for six or date night for two. Or if you’re all in, three months of cheese and charcuterie hand-delivered to area residents. And if that isn’t enough, take an additional 30% off in the month of July using the promocode: CITYJULY30 (Conditions Apply).

Cured Gilt City

In Defense of D.C. Food – Every DC diner should read

You know the DC food scene has arrived when a Twitter war erupts over a rather misinformed piece of trash article in Washington Post causing a veritable army of DC locavores, foodies, chefs, cooks, writers, and makers to swarm out onto an electronic Georgia Avenue fighting for our place in the world. And you know we’ve arrived especially, when we wind up on Huff Po!

Cured DC Huffington Post

For the full article, please read the full article to learn the details.

Cured Swag

Cured LogosIf you’re rapidly becoming a fan of our bresola, duck or lamb prosciutto, and you’re a fan of great locavore DC brands, then show your love! Announcing Cured. DC swag. Featuring the fine designs of Cliff Weaver, Cured. DC swag is now available in various forms: apron, mug, or quality t-shirts (both men and women’s sizes). And our tees are available in a few different colors for just $20 – “asphalt” is one of my favorites.

Cured Apron

Affordable, fun and something to wear when your DC Brau t-shirt is in the wash! So keep an eye out for us when we’re at the Navy Yard Farmer’s market or out and about doing tastings, we’ll have some t-shirts on hand for those who want them. You can find our stuff online here.

Cured DC Swag

Cured DC Visits Truck Patch Farms

I have a tremendous amount of respect for the farmers and purveyors who I source my meat from. I personally have developed relationships with these folk to understand intimately where our meat really comes from. Its shaped my philosophy about consuming as well as curing meat. I believe first and foremost we should be paying what the true price is for our meat–that is, understanding that we’re paying for life, to give life, and if the animal is raised with care and concern, and processed with the same attention, then it should come at premium to you, the consumer. Its part of the cycle of respect for life.

So much of what we consume arrives in a carton or styrofoam package, anonymous and detached from it’s lifesource. That’s why I’m delighted to share with you this short film by Sahar Sarshar about a recent visit I made to Truck Patch Farm in Carroll County, Maryland, run by a 5th generation farmer, Bryan Kerney. Bryan and I are good friends now and I count him also as a mentor and so thanks to Sahar and Bryan and everyone else who helped me tell this story.

You can also get Truck Patch Farm’s products at the Mt. Pleasant, U Street and Bloomingdale Farmer’s Market in DC, as well as the Baltimore Farmer’s Market on Saratoga St.