Cotswold based curer producing exceptional salami, hams and other cured meats using only the best British rare breed pigs.
The Director and founder of SaltPig Curing Company, Ben Dulley, worked as a chef in some of the best kitchens in the country for over a decade. In recent years Ben has been the Head Chef at the multi-award winning Cotswold Dining Pub, The Kingham Plough, and it was during his time here that Ben developed a passion for cured meats. Ben spent five years heading up the kitchen at the Plough and used his time there to learn about, and produce, charcuterie of all types for use on the menu.
Their range includes smoked ham, bacon and tenderloin, spiced loin and one unique product they have is their Sobrasada, a spicy spreadable salami similar but milder than 'nduja. Their gift boxes are perfect for getting a taste of their range or for treating someone else.
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