British Bresaola style spiced and seasoned air cured beef.
Dhruv and Tom used aged English cattle cured using traditional Italian techniques. The mature cuts give a depth of flavour unmatched in British charcuterie. Rich and dense but sooth to taste, the flavours and a blend of beef fillet and spicy red wine and hint of biltong.
We are immensely proud of this product. We exclusively use meat from ex-dairy cattle, which are much older than those generally used for beef. The result is that the meat has a great deal more flavour but is generally much more tough and would only be suitable for braising or slow cooking. Through the curing and ageing process however, the proteins are broken down and the end result is a beautifully tender, silky air-dried beef that retains its wonderful deep flavour. The magic ingredient is the aged dairy cattle that only Tempus use.
Bresaola is the Italian classic cured beef, and beef is a British favourite. The Tempus interpretation combines these heritages to give the robust flavours of the British cattle with the delicate textures of the Italians bresaola. Part of Tempus’s unique offer is there purpose built 21st century cellar. Tom and Dhruv have developed their own unique bio-flora to enhance the maturation of each salami, ham and coppa as they age to perfection. This has been a key challenge, and will continue to improve.
Equally they have sought out traditional methods and equipment to replicate the techniques in Italy’s Po valley. This means experienced chefs and rare equipment that is difficult to maintain are required to get the grind, the textures and the blends for the best outcomes. All our products are developed from scratch in our kitchen by Tom, Dhruv and our chefs. All our team are chef trained as part of our ethos of focusing in the getting the best and most interesting flavours onto the plate.
Tempus’s charcuterie’s light texture and dense flavour has a place in canapes, in starters, salads, for lunch time sharing boards and as a meat flavourings in recipes. Used widely in Italian cooking charcuterie now appears extensively on British Menus, and Tempus is the ideal British substitute for common European salumi. For matching to drinks, look to spicy or robust reds such rioja or Barolo, or black cherry/red current/black current wines such montepulciano. The beef enjoys the company of honeys and fruits, but also wetter cheeses such as mozzarella, burrata or blues such as Gorgonzola dolce or stilton. Walnuts and hazelnuts also pair well.
Tempus is SALSA accredited, with stringent self-governing practices in excess of what is required by their local EHO. Tom and Dhruv insist on the highest kitchen standards as these go hand in hand with achieving the best and most consistent products possible.