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.
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.
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.
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.
Got a half a hog in a week ago and thought it would be a good idea to share a little bit about the breakdown. The harvest…ribs, lardo, lomo, pancetta, loin, fatback, coppa, sausage, chorizo, saucisson sec, calabrese, culatello, and fiocco. And maybe some pork rinds.
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!