SaltPig Curing Company
We are a small award-winning artisanal company located in the Cotswolds, which has been set up from a chef’s perspective, and aims to create the best salamis and cured meats in the UK.
Meet the Founder
Ben Dulley, a chef renowned for his pursuit of culinary perfection, transitioned from bustling restaurant kitchens to establish SaltPig Curing Company.
His quest for knowledge took him across Italy, France, and Spain, refining his skills and passion for artisanal curing. Today, SaltPig stands as a testament to Ben's culinary journey, embodying his dedication to excellence and family-centered living.
SaltPig charcuterie is absolutely fantastic quality. As someone who makes their own salumi I appreciate the standards that are in place to create a product that is this good at this scale.
My friends have become spoiled by the taste of their signature salami and always compliment it. Their lardons have become the only brand that I put in my pasta dishes.
Having run delis, and spent much time in Italy and Sardinia, it's fantastic to find an English producer who produces possibly the best charcuterie I've ever tasted.
We have been buying cured pork off Ben at SaltPig for years now and I can honestly say it is without doubt some of the best I’ve ever tasted rivalling many of its European counter parts. I would recommend SaltPig any day of the week.
Latest Recipes
Cotswold 'Nduja Mussels
Our Cotswold 'Nduja is excellent with shellfish. This recipe is quick and easy and sure to impress your dinner guests.
SaltPig Sobrasada Panini
A delicious, easy lunch using our SaltPig Sobrasada. A milder cousin to our Cotswold ‘Nduja, this product can be enjoyed as is, and goes wonderfully with honey.
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