Saltpig Curing Company
Founded in 2016 by chef Ben Dulley, Saltpig emerged with a mission to use every part of the animal and understand the specialised techniques in using different cuts of meat. Using his learnings from time spent in Italy, France and Spain, Ben and production director Andrej bring traditions of smoking and curing together with whole animal butchery, a more sustainable way to eat meat.
Their shared dedication to quality and mutual respect for traditional craftsmanship has become the cornerstone of SaltPig's mission to create Britain's finest charcuterie, perfectly balancing the curing techniques used across Europe with exceptional quality British pork.