Founded by Steven and Susie Anderson in 2017, East Coast Cured handcrafts sustainable Scottish charcuterie using locally-sourced meats with a focus on quality and family. The award-winning Nduja is a soft and fiery Calabrian classic reimagined with a Scottish twist, blending belly of pork with sweet and hot paprika and cold-smoked over Scotch whisky oak. Its rich, spicy flavour is both complex and indulgent. Perfect for spreading on crusty bread, dolloping onto pizzas, or stirring into pasta dishes for a fiery, smoky kick.