Salt Pig in Fossgate, York, will sell Italian sandwiches with a difference, reports MAXINE GORDON
A NEW independent sandwich shop with a difference is preparing to open for business in the heart of York.
Salt Pig will open in the former Hairy Fig deli shop at 39 Fossgate.
The owner is Tim Jervis who says the shop will bring “a slice of Italy to York”.
Tim told The Press that his sandwiches will be made on fresh Schiacciata bread – an Italian bread similar to focaccia.
He said: “The bread will be baked in-house throughout the day, filling the air with the smell of warm, golden loaves.”
The made-to-order menu will include combinations such as mortadella with pistachio cream, nduja with salami and hot honey, and vegan pesto with roasted veg – alongside soft drinks, coffee and pastries, aimed at the morning and lunchtime crowd.
Tim said: “For me, a great sandwich is an experience – the smell of fresh bread, the sound when you bite in, and the mix of flavours that makes you stop and go ‘that’s proper good that is’.”
Mortadella, stracciatella, pistachio sauce, pistachio, sandwich from Salt Pig. Image supplied(Image: )
The idea of the business stems from Tim’s passion for a great sarnie and his love affair with Italy.
He said: “I love sandwiches, and the style of Tuscon schiacciata sandwiches are not only delicious, but have proven successful in other areas.
“We love Italy – we just got back from a week in Calabria – and would love to bring a little slice of this food culture to York, with maybe a few Yorkshire flourishes.”
He said he was hoping Salt Pig would bring to Fossgate “food that feels fresh, fun, and a little bit different, in a street that already celebrates creativity and independence.”
He added: “We will bake bread – schiacciata, think thinner, crispier focaccia – in-house every morning, and then fill it with freshly sliced meats, cheeses, pestos, veg and sauces.
“We’ll bake bread ready to serve immediately, so you’ll be able to enjoy your lunch with bread still hot from the oven. That smell of freshly baked bread – you can’t beat it!”
Tim eating the sandwiches from Capo Vaticano (Calabria, Italy) at the end of September.(Image: )
Tim’s story begins in the North West, where he grew up in a big family where cooking at home was a huge part of daily life.
After leaving school, he worked in hospitality before his career took him overseas, as far as the Middle East and New Zealand.
Now settled in Holgate, York, with his family, Tim said he was bringing a long-standing love of food to life by creating a space that celebrates fresh bread, bold ingredients, and a touch of theatre.
For updates and sneak peeks of the menu, follow the shop on socials @saltpigsandwiches.
And finally, what is the story behind the name, Salt Pig?
Tim said: “I was pushing around different names for ages, and wondered whether to use something Italian, but that felt a bit like I was trying too hard, and a little disingenuous not actually being Italian.
“So, I played around with others. I liked the idea of having an animal in the name as it lets me have a bit of fun with the branding.
“With a lot of our meat fillings being cured pork, the salt/salty pork/pig variations started to come out.
“Further to this, I’m a big fan of a salt pig – the little pot for holding your salt in the kitchen. I’ve got two, with one more fun than the other! So the name kind of evolved out of that.”
Tim said he planned to open for business on Friday, October 31.
Dining and Cooking