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.
calendar icon 18 June 2019
clock icon 6 minute read

Advice for budding charcutiers

Ben’s best advice is to not start any business if you’re not completely passionate about it: “It’s seriously hard work and there’s a lot of risk, so you have to really love what you do and believe in it for it to work,” he says.

“If you do have that drive and passion for charcuterie and butchery, maybe try to get abroad and expand your skillset and knowledge on the techniques used so that you can develop those to create a variety of products. Get over to Spain or Italy – it’ll certainly be a valuable trip.”

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
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

© The Pig Site

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
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

© The Pig Site

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
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.

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