A Pinch of Salt is a curing company, born from a passion for Great British produce.

Created by Master Butcher, Alan Bartlett and Chef Director of The Pig, James Golding. A Pinch Of Salt is one of the only locally cured meat producers in Hampshire.

What we do

We sought to start producing a range of quality cured meats, using local small holdings and pedigree pig farmers in the Hampshire and New Forest area.

With such an abundance of quality local fare we’re able to produce an award winning charcuterie range.

Our curing company supply some of the best restaurants in the UK and Hampshire and we’re always looking for like-minded businesses that might want to take our product on to sell in up market Deli’s or quality restaurants.

What we produce

We source our produce from the best locally produced meat around and are proud to be working with some fantastic local farmers.

 The cured meats are made to James’ original recipes and methods handed down from his family. James has devoted a lot of time and has travelled extensively through France and Italy to research different methods and flavours.

 This passion ensures that the curing process is constantly adapting and evolving to deliver the most delicious cured meats imaginable.


We’re passionate about getting the very best out of our top quality local produce and are constantly working to adapt and refine the curing process and our recipes, to deliver the best local charcuterie in Hampshire and The New Forest.