SaltPig Curing Company was founded in 2017 by Ben Dulley, a former chef who spent years working in some of the finest kitchens in the country before his passion for whole animal butchery and cured meats led him to build something of his own. Based in the Cotswolds and working exclusively with mature, rare breed Gloucester Old Spot pigs sourced from local farms around Chipping Norton, Ben and his team practise traditional whole carcass butchery - using every part of the animal to create a range of hand-crafted charcuterie that rivals anything produced in Europe.
The range spans air-dried salamis, Cotswold 'Nduja, sobrasada, cold-smoked tenderloin, lardons and beautifully curated charcuterie gift boxes - all made without commercial shortcuts or starter cultures, relying instead on traditional fermentation and curing methods for flavour that is genuinely distinctive. Their signature Garlic & Pepper Salami - with hand-diced fat studded through the lean rather than blended - is a particular standout.
Serve alongside a well-chosen British cheese board and crackers & crispbreads for an effortless grazing spread, or pair the 'Nduja with fresh pasta for a deeply flavoured weeknight dish. A glass from our red wine range is the natural companion - bold enough to stand up to those rich, cured flavours.
Multi Great Taste Award winner, Gold at the 2023 World Charcuterie Awards, and Best Food Producer at the Cotswold Life Food & Drink Awards 2024. Order online at Farmfetch for easy UK delivery.
