Air Dried Smoked Belly


Winner of 2 Rosettes at The Charcuterie Board Summer of Charcuterie 2022

The soft, creamy fat from our rare breed pigs is perfectly balanced with black pepper and applewood smoke.  This is a dual purpose product, simply serve the sliced version to enjoy this 'melt in the mouth' cured belly at its best, or add depth and flavour to your cooking with the belly lardons.

Cut Style
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More commonly known as pancetta our bellies are salted and gently smoked.

We are very proud of the high fat to lean ratio which makes the sliced product really melt in your mouth. This is because they come from large, slow growing pigs which adds flavour and is the signature of the SaltPig product range. It can be used like lardo in this respect.

This is a versatile product that's great to use in cooking (any slow cooked stew or casserole will greatly benefit from the rich flavour imparted by it in lardon form) but equally good sliced thin and eaten as part of a cold meat platter.


Rare breed pork belly (150g used per 100g of finished product), sea salt, freshly ground black pepper, preservative: potassium nitrate, antioxidant: ascorbic acid.

Storage Instructions

Store in a cool, dry place, out of direct sunlight. Once opened refrigerate and consume within 3 days. Suitable for home freezing.

Typically our products have a 2-3 month shelf life. For more information, visit our FAQs.


Use our Smoked Belly Lardons in our Lyonnaise Salad. This is a fantastic lunch at any time of the year but it’s also a really great thing to put on the table as part of a selection of dishes if you have friends round. Yum.


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.