Every Thursday we pack precisely measured, single-origin ingredients and send them to cooks in 41 states. Our recipes lean on brine, cure and slow heat — techniques that reward patience — and we write them so a first-time cook can finish dinner in 35 minutes.
Brinework started in 2014 in a rented cure room behind a fishmonger in Providence, where our founders spent eleven months testing salt ratios on cheap cuts of pork shoulder. The recipes worked. The plan to sell them from a folding table did not.
Nine years on, 612 people build the boxes — recipe developers, refrigeration techs, packers, drivers and the crew who calibrate every scale before first shift. Most of them started on the line.
Shifts are four days, kitchens close at 7pm, and every role carries the same profit share whether you write the recipe or pack it. We post internal openings two weeks before they reach this page.
