Smoked Tenderloin


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

This highly prized fillet is cured with lemon zest, rosemary and black pepper and lightly smoked. A lean but beautifully soft cut that gives a good contrast to many of the other products in our range.

Weight: 180g

More Details

A beautifully soft muscle prized for it's scarcity as well as it's flavour. Unlike most cuts that benefit greatly from the natural fat that are attached to them, this product is totally lean and works because the muscle is so soft and tender. We flavour it with Rosemary, Lemon zest, black pepper before gently smoking. Best sliced thin and drizzled with olive oil and lemon juice. Delicious!


Rare breed pork fillet (165g used per 100g of finished product), sea salt, freshly ground black pepper, rosemary, lemon zest, preservative: sodium nitrite

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 on shelf life and storage, 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.