Tempus British Charcuterie Selection Pack
Tempus British Charcuterie Selection Pack

Tempus British Charcuterie Selection Pack

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Tempus has a straightforward philosophy: in order to make great charcuterie, you have to start with magnificent animals.

Tempus work extremely closely with a small number of highly specialised and passionate farmers to ensure that they have a sustainable supply of amazing animals raised to the very highest welfare standards. Tempus take animals that are more mature, so our farmers have an even greater responsibility as they are caring for the animals for longer. They believe that these animals offer something genuinely different in terms of
flavour and texture especially when marrying them with our intricate spicing and modern curing techniques. The results are well worth all the extra care, attention and effort from everyone involved, from the field to fork.

This selection pack contains King Peter Ham, Large Gauage Salami, Spiced Coppa and Hand Cut Salami.

King Peter Ham

Tempus Signature ham, cured and cold smoked over chestnut aged six months.

This is a recipe that one of the founders, Tom, developed in memory of his late father, Peter, who adored air-dried hams of all styles. Tom has taken elements from many of these hams to create a genuinely unique product that shows off the attributes of the pork while enhancing it with a blend of black pepper, juniper and mild chestnut wood smoke. Sweet and nutty with a hint of smoke, resulting in an incredible depth of flavour.

Large Gauge Spiced Salami

Naturally flavoured black pepper saucisson in a crespone casing. This is the simplest version of our entire product range and one, which highlights the flavour of our pigs beautifully. This salami is flavoured solely with black pepper, is fermented for 2-3 days and then aged for 2-3 months. It is made very much in the French style of a saucisson sec while displaying our unique touch.

Spiced Coppa

Delicately spiced pork collar aged for three months

The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by its golden ratio of lean muscle to fat (around 70:30) it has a deep, rich flavour and a wonderful texture. Tempus add to this incredible cut with a delicate blend of carefully sourced whole spices that they grind and blend in-house, including cardamom, cloves and cinnamon.

Hand Cut Salami

This wide salami is something very different and quite unique in the market as it blurs the boundary between salamis and whole muscle products. The lean meat and fat are meticulously hand cut (as opposed to minced as with traditional salami) then mixed with the curing salt and whole telicherry peppercorns before being cased with a natural casing, hand-tied and then aged for between 4 and 5 months. The result is a mixture of wonderfully meaty texture and the melting, buttery texture of the fat. Simple in flavour but a wonderful expression of what Tempus do.

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