Picnic Gift Box with Corkscrew Knife

£63.00

A great gift for the foodie who knows their stuff!

Our beautiful branded gift box is filled with large chunks of our most popular artisan charcuterie as well as a SaltPig branded Opinel corkscrew knife to picnic with!

You will receive:

  • A piece of our House (Garlic and Pepper) Salami (225g) 
  • A whole Smoked Tenderloin (min 180g)
  • A large chunk of of Sobrasada (290g)
  • An Opinel no.10 corkscrew pocket knife with our SaltPig logo engraved on the blade 
  • An optional printed personalised message
  • Product literature
More Details

You will receive:

  • A piece of our House (Garlic and Pepper) Salami (225g)
  • A whole Smoked Tenderloin (min 180g)
  • A large chunk of of Sobrasada (290g)
  • An Opinel no.10 corkscrew pocket knife with our SaltPig logo engraved on the blade

All presented in a beautiful branded, reusable, gift box
Ingredients

See individual products for full ingredients
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.
Delivery

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
View details

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.

Read More