^{Caption: Alex and Breelyn Bomba, owners of CURED Fine Meats}

The new brand, called CURED Fine Meats, is a line of carefully crafted smoked and seasoned pork products that have been developed through a passion for quality and gourmet flavor. These meats are the product of decades of experience from the owners. Alex Bomba is a professionally trained chef with experience at well-respected, James Beard-nominated restaurants that include Proof on Main in Louisville, KY and Eventide in Washington D.C. Together, the couple also owns and operates Main Street Catering in Jonesborough along with Just One More Bottle Shop and The Windsor Speakeasy in Downtown Johnson City.

“We’ve been wanting to share our passion for great cured and smoked meat with our region for years,” explains Alex. “As a small business owner, we’ve had the opportunity to get creative during 2020. We finally had the time to invest in creating the right products aligned with a brand promise we’ve been dreaming about. We’re immensely proud to provide these handcrafted and regionally-inspired products that demonstrate our affection for flavor and quality with anyone who tries them.”

Currently, CURED offers three products that can be purchased directly from the company’s website;

• Maple Cured BaconCrafted from heritage breed Duroc pork
• Wet cured with salt, brown sugar, and maple syrup
• Slowly smoked for 5 hours to create a balanced sweet and savory flavor
• Mild Italian SausageAvailable in links or ground packages
• Hand-mixed ground sausage with salt, sugar, and savory proprietary spices
• Sage Breakfast SausageEach package includes premade hand-pattied sausages, ready to cook
• Mixed by hand with brown sugar, sage, and salt with just a hint of maple syrup

CURED products are available for pick-up, hand-delivery, and the team provides shipping directly to customers across the greater East Tennessee region. Their new website, which launched last week, offers details about their products, recipe inspiration, and more information about the team’s vision for the future with no compromise on quality and flavor. The new company has chosen to make it as easy as possible for their customers to have access to their premium products in the midst of the current safety concerns by offering a clean and easy to navigate online purchasing environment.

“We’ve been bringing great food to this region since 2011 through our popular annual Farm to Table Dinner,” explains Breelyn Bomba. “CURED is a way for us to share our passion for great food to more tables across our state. We believe in the power great food has to bring people together and improve our relationships. Alex and I are very proud to share our love for these products as an extension of our local pride.”

To learn more about CURED and to order product, visit www.curedfinemeats.com.

Photos: Figure 1 CURED Maple Cured Bacon, Mild Italian Sausage and Sage Breakfast Sausage