Our bacon is sometimes best enjoyed naked on its own, so you can enjoy the simple pleasure of pork belly and smoke. We take Vande Rose all-natural and free range pork, cure it for a week in our spice...
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Epic Curing was born in troubled times. The delis of the world were disappearing and pastrami was no longer made the delicious, old-fashioned way. In 2011, a couple of buddies started a food truck in DC called PORC. A barbecue restaurant, Kangaroo Boxing Club, soon followed in '12. We were always asked when our meats would be available in stores. So in 2017, we decided it was time to set up shop to do just that.
At Epic Curing we believe strongly in making the best possible meats with the best possible product. Whether it's pastrami or smoked sausage, all of our ingredients are sourced from the finest farms and ranches in America.
Simply put, we want to make the greatest damn meats on the planet. Epic Curing was born to make quality deli meats made the old school way, and creative cured products made with both innovation and tradition in mind.