Salt Pig Board – Collar

£3.95

Often known by the Italian name Coppa, this is considered by many to be the best part of the pig to cure. Flavoured with fresh garlic and four types of pepper (black, white, green and pink).

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Description

The Saltpig Curing Co. – award winning artisan charcuterie hand made in the Cotswolds using whole, rare breed, mature pigs.  The Director and founder of SaltPig Curing Company Ltd., Ben Dulley, worked as a chef in some of the best kitchens in the country for over a decade. In recent years Ben has been the Head Chef at the multi-award winning Cotswold Dining Pub, The Kingham Plough, and it was during his time here that Ben developed a passion for cured meats.

If you suffer from any allergy or intolerance, please contact our management team by e-mail: hello@filletandbone.co.uk or by phone: 01386 849093 to discuss this before ordering.