{"id":6886,"date":"2016-11-11T12:09:59","date_gmt":"2016-11-11T12:09:59","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=6886"},"modified":"2019-03-25T14:59:07","modified_gmt":"2019-03-25T14:59:07","slug":"serious-pig-charcuterie-salami","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/serious-pig-charcuterie-salami","title":{"rendered":"At The Source: Serious Pig"},"content":{"rendered":"

Meet Serious Pig<\/strong><\/a><\/span>. They’re bringing old school class to new school hip, and they’re doing this with…Salami. <\/span><\/p>\n

Well, charcuterie to be precise – and top quality stuff at that.\u00a0<\/span>Like many great ideas, the idea for Serious Pig was born in the pub. When founder George Rice found himself in a debate about the perfect drinking snack he realised that for him, nuts and crisps didn’t\u00a0cut it. The\u00a0perfect snack for him just wasn’t out there, so he set about creating it: Serious Pig was born. In a short time they’ve become\u00a0masters of gourmet\u00a0cured pork, taking\u00a0top quality British\u00a0<\/strong>meat and infusing it\u00a0with blends of herbs and spices to give their snacks a serious<\/em>\u00a0amount of flavour.<\/span><\/p>\n

We headed over to their headquarters (built into a railway arch under a train line – how cool is that?!) to meet George and find out more about Serious Pig from the ‘Boss Hog’ himself. You can hear George’s views on committing to British meat,\u00a0why he chose to base\u00a0the business in\u00a0Peckham and how Serious Pig came to into being in our video interview:<\/span><\/p>\n