The Sunday Roast Cook's Box


Cook up the perfect Sunday roast with a little help from us!  Four SaltPig products to really set the bar for your family feast.

More Details

Each Cook's Box contains:

  • 1 x 200g Smoked Streaky Bacon – we dry cure and then hang our bacon to age. This really intensifies the flavour! Use this to make the ultimate pigs in blankets.
  • 1 x 165g Smoked Whipped Lardo - Use ½ the jar on a chicken, push it under the skin on the breast and then smear it all over the bird. It will enrich the meat and keep the breast moist and juicy.
  • 1 x 165g Leaf Lard – pure rendered flare fat from rare breed pigs makes this product prized for making the lightest and flakiest pastry. It is also perfect for roasting potatoes.
  • 1 x 100g Smoked Belly Lardons – the soft, creamy fat from our rare breed pigs is perfectly balanced with black pepper and applewood smoke. Fry this pancetta off with your sprouts to ensure everyone wants seconds!

Each Sunday Roast Cook’s Box contains enough of each ingredient to cook for 8 people.


See individual products for full ingredients

Storage Instructions

Bacon: Keep refrigerated.

Other products: Store in a cool, dry place, out of direct sunlight. Once opened consume within 3 days. All products suitable for home freezing.

Our bacon will have approximately 4 weeks shelf life. Typically our other products have a 2-3 month shelf life. For more information on shelf life and storage, visit our FAQs.


Take a look at our Sunday Roast Cook's Box guide to find out how to make the ultimate roast.


Order before 12pm (Monday – Friday) for next day delivery.

Orders past this time will be sent the following day (Monday - Friday).

All orders are sent using Royal Mail Tracked 24.

If you wish to choose a specific delivery day (Tue - Sat) please leave a comment in the 'Special Instructions' section of the shopping cart page.

For further details on delivery please visit our FAQs

Our Story

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.