Cured is a small shop focused on preserving a personal connection to food. We offer a hand picked selection of cheeses, cured meats, table wines, fresh made daily sandwiches and other unique grocery items, all carefully chosen to help enliven an every day meal.
After ye ars spent living in Europe, we became accustomed to the common notion of a small, personal, neighborhood market selling local products. The small shop with familiar, knowledgeable salespeople and a carefully chosen selection of products has been lost in the land of impersonal mega-supermarkets in the US. This lost style of shopping in which one stocks the pantry basics infrequently, and then makes almost daily rounds to the cheese monger, the butcher, the bakery, and the farm stand, is something that spoke to us and that we wanted to help further in Boulder.
Cured is built around products that excite us, grown and produced by people who are proud of what they make. We view these producers as partners, and people we want to champion. We present foods at their best, when flavors jump off your plate and can make the simplest of meals something special. We want to make your shopping experience fun, interactive, and personal. Come in and explore the things that get us excited about food.
Cheese, Cured Meat, and Wine.
Cheesemaking in America is at a place like never before and some of the finest cheeses in the world are made on our home soils. With the growth of artisanal American cheese in the last five years and such an abundance of delicious offerings, we even debated going all-American at one point…Then quickly realized that if it is simply wrong to not have a chunk of Parm and a runny Epoisses on hand at all times.
As a living and breathing thing, cheese doesn’t like to travel far. By focusing on American cheeses, we have the opportunity, in Boulder, Colorado, to have a fresh cheese the day after it was made, or a soft cheese just off the farm . Cured’s offerings constantly rotate, following seasons and availability from the farms we work with. In addition to our staples, Cured offers cheese from a variety farms not currently available in Colorado; many of them not otherwise available beyond local farmers markets or visits to the farm. All our cheeses are in whole wheels and hand-cut to order.
You know what goes well with cheese? Pig. Few things sit better alongside cheese than cured meats. In an ideal world, we would live on these alone, adding in a glass, or bottle, of wine from time to time. Like cheese, the art of salumi in America is at a tipping point. Passionate chefs and food-artists alike are rediscovering generations-old recipes and techniques, adding a modern twist, and making some dang tasty pork products. Along with the age-old European staples of Prosciutto di Parma and Jamon Iberico, we have cured meats from La Quercia in Iowa, Olli in Virginia, Salumeria Biellese in New York, Creminelli in Utah, Olympic Provisions in Oregon and Salumeria SubRosa in California.
It is no secret that a good drink elevates the food beside it.
Cured Wines offers a selection of hand picked wines, with a focus on value; delicious and exciting wines that one can afford to drink every day. Many are slightly off the beaten path, but are there because they pair well with what’s on the table. Rounding out our offerings, Cured also has some of the coolest Colorado beers and spirits out there.
Owners Coral + Will Frischkorn
Will comes to Cured after a 10-year career as a professional Cyclist.
Racing most recently for Garmin-Slipstream, Will had the opportunity to live his childhood dream, travel the world racing his bicycle, and experience races like the Tour de France that he will never forget. After retirement from professional racing he spent a year as the Marketing Manger for Slipstream Sports, the management company of the Garmin-Transitions program.
While Will loved the world of cycling, food is his true passion. From memories of sitting on the counter “helping” his mother cook as a child, to hand-rolling fresh pasta for teachers in elementary school as Christmas gifts, he spent as much time in the kitchen as anywhere else. In the off-season of 2005, Will attended the Culinary School of the Rockies Professional Pastry Program.
As a cyclist Will was lucky to have both the time, and appetite, to cook creatively and truly explore the world of food. The entire time racing he knew that whenever he did hang up the skinny tires, the pursuit afterwards would be that of food and wine. Fortunately, even during his career, Will managed to fit in a good bit of time chasing both.
With Cured, Will wants to help reconnect people with the food source and remind them that anybody can put together an amazing meal if they have access to great, simple ingredients. When a customer through our doors he wants them to feel welcome, inspired, and find themselves in a fun, interactive environment. When they leave he hopes they know a bit more than when they walked in, and whether it’s a Tuesday dinner or a Saturday party, are genuinely excited about the food and drink they have in hand and the meal they’re heading home to enjoy.
After a school year spent abroad in southern France, Coral remembers sitting at the airport at 6am, devouring an entire wheel of raw milk camembert, disregarding the early morning shock, afraid she would never have it again. Fortunately that was not the case, but Coral’s true love of cheese, and all things food, was born.
With the food bug firmly ahold, once back at home, Coral began working in restaurants, carrying on to pursue an internship with the Telluride Food and Wine festival, working as a prep assistant for renowned chefs such as Gary Danko, Michelle Bernstein, Sue McGowan.
Since graduating from college, Coral has explored a number of different professional worlds, rounding her skill-set and learning constantly. After completing a yoga teacher training course in 2008, she developed a Yoga Therapy Program in a local physical therapy clinic,working with patients to overcome post-traumatic stress on the body from injury and surgery through a combination of traditional physical therapy and yoga philosophy. Drawing on three years spent as an intern and working for Patagonia in graphic and textile design, Coral started an independent graphic design firm focused on launching young companies, helping them establish their identity and branding. While starting Cured, Coral has been the driving force in branding, positioning, and Cured’s web presence. Bringing her varied base of skills to Cured is an exciting point of convergence, finally working in her true passion, food, with the ability to draw from all in the past.
Coral brings an element of creativity, passion, and knowledge to Cured that she hopes to share with every person who walks in the door. Coral hopes to help each person fall in love with food, like she did, years ago, at 6 am, wolfing down a wheel of Camembert.