Ben Dulley, award winning chef and founder of SaltPig Curing Company produces cured meats and salamis to the highest possible standard using free-range, rare breed pigs from carefully selected local farms. Ben’s experience as a chef working in some of the UK’s best restaurants has given him the skills and knowledge to develop an exceptional range of products.

Developing his passion for charcuterie during his time as the Head Chef at The Kingham Plough, Ben’s salamis and cured meats helped him to win 3 AA Rosettes and gain a place in the National Restaurant Awards Top 100 Restaurants and the Top 50 Gastropubs.

Salt Pig Collage inc stall Nov18

In contrast to other producers SaltPig strives to create the right environment for our products to cure and dry slowly, which allows nature to play its part in developing a product that is unique to us. Adhering to a natural approach and using only the best ingredients from sausage casings to Cornish Sea Salt, we believe that this is a huge factor in producing a distinct product that stands out from the crowd.