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.

BIG NEWS – Cured DC Moved into Union Kitchen!

Big news friends! Cured DC is moving into Union Kitchen in Washington, DC, a culinary incubator that has been praised in the Washington CityPaper, honored by Mayor Gray’s office and is just steps from the growing artisan food scene at Union Market! After three years of self-training, apprenticing to Mike Smollon (Annapolis), we took the plunge and will be immediately moving into production. More on how you can get your hands on our premium, natural/grassfed cured meat and aged steaks soon!