When we first met Scott Bridi, we were immediately drawn to his contagious laugh. He’s got a lively personality with kind eyes and just loves to laugh. Bridi is the owner of Brooklyn Cured, a small batch Brooklyn based charcuterie company that uses sustainable meat in their products which vary from kielbasas, hot dogs, sausages, and chorizo.
A Brooklyn native, Scott Bridi founded the company in 2010 but has years of experience making charcuterie in New York, most notably at Gramercy Tavern and Marlow and Daughters butcher shop. Scott’s friends came up with the name Brooklyn Cured while hanging out on the Coney Island boardwalk on a summer night. We think his line of hand-made charcuterie fits perfectly into the Local Roots CSA for those summer bbqs or when you want to cook up a quick meal with you CSA veggies. We sat down with him at a bar near his home in Sunset Park to find out more about his work before starting his own business and where he hopes to bring his company in 5 years.
You can place an order for Brooklyn Cured charcuterie on our website.
LR: You’ve worked at restaurants all over NYC, where is your favorite one to dine in?
SB: I don’t have to choose just one, do I?? Gramercy Tavern has to be at the top of the list, but I’m biased because I worked there for 3 years. Congee Village is where it’s at in Chinatown. The house chicken is out of control. In terms of Brooklyn love, I’m all about Bark Hot Dogs and St. Anselm.
LR: What were you doing before BK Cured and before working as a butcher?
SB: I was a freelance writer and editor before I got into the cooking game 10 years ago.
Do you have a favorite product of yours? Is there one that you’re most proud of?
It’s like picking a favorite child! But…I have to say that I am most proud of the New York Style Hot Dogs because I think we’ve captured the essence of the city in hot-dog form, but with great meat and awesome seasoning.
How has the charcuterie scene changed over the past few years?
I’m not quite a scenester, but I have seen lots more charcuterie out there that is well made in the last few years and it’s forcing me to raise my game a bit. Recently, I went to a pop-up for Stray Dogs from Portland, and they were doing some things with sausages that were perfectly executed, exciting, and innovative.
This is the first year joining the network of Local Roots CSA purveyors. Thoughts?
I’m excited because Local Roots NYC serves the communities we live and work in. The cool part about having a local food business is that you get to share high-quality product with the people in your community, and the food is a medium to create these fun and lasting relationships.
Where do you hope to bring your company to in 5 years?
My goal is to bring Brooklyn Cured products to a wider audience that shares our values over the next few years. I can’t say I know where or how just yet, but it will happen. Within the next year or two, I’d like to open a charcuterie lab where we can really experiment, innovate, and take even more chances than ever before.