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.
This one is all about the quality of the pork. Rolling the belly helps to slow the drying time adding complexity to the finished product. It can be used as a cooking product making it the perfect size and shape to top a burger, or fully dried as a great addition to a charcuterie platter.
Find out more about Ben and Salt Pig here.