Smoked Air Dried Ham


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

The best part of the leg from our mature, rare breed pigs. Cured with black pepper, juniper and a sprig of rosemary and smoked three times over apple wood. 

Weight: 45g

More Details

This is the product we make from the legs of the beautiful pigs we butcher. Each leg is deboned and the thickest half is used to make a ham which is closest related to an Italian Speck. Seasoned with black pepper, a little juniper and a sprig of rosemary, smoked over applewood and laid down to age for around 6 months to develop a rich and sweet ham flavour.


Rare breed pork leg (150g used per 100g of finished product), sea salt, freshly ground black pepper, juniper, rosemary, 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.


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.