We are very excited to be working with Ben Dulley from Salt Pig Curing, his products are really pushing the boundaries and we believe he’s producing some of the finest British charcuterie on the market today.
A lot of time and effort goes into selecting only lean and fully de-sinewed muscle for this premium product. Fatback is hand diced and it’s allowed to ferment without the addition of commercial starter cultures (we believe this makes it unique in this country). This gives it a unique flavour and ensures a soft bite with every slice.
Find out more about Ben and Salt Pig here.