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The Perfect Cure

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When you think of farmers’ markets, there are three essential categories that come to my mind: fresh fruits and vegetables; artisan breads and cheeses; and delicious meats. Our focus this week is on the latter, and the Larchmont Farmers’ Market, run by Down To Earth, is one of the most expansive in Westchester, and with dozens of vendors, it was difficult to choose just one to write about. But after indulging in sample after sample, the answer became a little clearer: Brooklyn Cured. Established in 2010 when Scott Bridi set up a stand at Manhattan’s famed New Amsterdam Market, Brooklyn Cured ended its run at the South Street Seaport in 2014. Lucky for us, the meat masters survived, and now thrive on the farmers’ bazaars that helped launch it.

On the menu during our visit were favorites such as soppressata, sweet or hot; smoked sausages ranging from andouille to kielbasa; and a personal favorite of mine, the New York style hot dog, which boasts an amazing snap and a fresh, wholesome taste. New to the menu are the maple-bourbon ham steak, pastrami, and slab bacon that has become incredibly popular in recent months.

The company’s also expanded into a slew of other venues in recent years. Brooklyn and Manhattan residents can find them at more than two dozen specialty grocers, including Whole Foods, and on the menus at top NYC restaurants like Bryant Park Grill and 61 Local.

As far as pro-curing these succulent treats outside of major grocers in our county, they can most readily be found at (you guessed it) the Larchmont Farmers’ Market every Saturday from 8 am-1 pm. Be sure to stock up early, as they tend to run out of sought-after specialties by the time tents close.

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