Curing your way to success – how to build an artisanal pork business

We visit the SaltPig Curing Company to learn more about artisanal pork production and building a business from scratch.

18 June 2019

6 minute read

By: Emily Houghton

Established in the Cotswolds in the UK in 2016, SaltPig Curing Company is the brainchild of husband-and-wife team Ben (above) and Sam Dulley

One message that Ben would like to put out through the SaltPig brand is that by slowing everything down and trying to do everything the right way, there is a cost involved; people are paying slightly more for a quality, artisan product

Not having had a similar job previously, it was difficult for Ben to estimate timescales and the volume of product which could be made under certain deadlines
© The Pig Site

Emily Houghton

Editor, The Pig Site

Emily Houghton is a Zoology graduate from Cardiff University and was the editor of The Pig Site from October 2017 to May 2020. Emily has worked in livestock husbandry, and has written, conducted and assisted with research projects regarding the synthesis of welfare and productivity of free-range food species.