Tempus House Salami. 0 Our simplest salami, Tempus House Salami is made in the French saucisson-sec country style and flavoured solely with black pepper.
This is the simplest product in our entire range and one, which highlights beautifully the flavour profile of our pigs. This salami is flavoured solely with black pepper, is fermented for 2-3 days and then aged for 2-3 months. We use natural casings. It makes life a little harder but brings depth of flavour you can?t get with artificial skins.
0 Pigs come from Large Black rare breed pigs farmed in at two farms in Norfolk. Both are family run, outdoor reared and slowly grown in spacious surroundings to encourage natural behaviour and a rich varied diet to give the meat its complex flavour.
Tom and Dhruv spent a number of years making charcuterie using various heritage breeds and eventually they chose Large Black. The pork from these animals has a wonderful depth of flavour and, in their opinion, the optimal ratio of lean to fat to create exceptional charcuterie. 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, try a fruity chenin blanc, pinot gris or for reds Beaujolais. For inspiration, this salami pairs well with crusty bread, pickles, chicory and herb vinaigrettes.
REFERENCES: Adrian Boswell, Selfridgers Buyer: We are proud to be a stockist of Tempus Charcuterie, who combine quality with integrity which align with our brand ethos. The passion and dedication shown by producers Dhruv & Tom, to deliver a range of British Charcuterie which, in my humble opinion, can rival continental classics, makes this brand one to watch for 2019 and beyond.
Xanthe Clay, Telegraph: Tempus coax unparalleled depth of flavour and a divinely delicate texture out of first class ingredients. All you need is a platter of Tempus charcuterie, some decent bread and a bottle of wine for a very happy evening.
Henrietta Green, Food Writer & British Charcuterie Awards: Voted Champion of Champions Producer in the British Charcuterie Awards 2018, Tempus Foods boasts an impressive, boldly flavoured and thoroughly enjoyable range of charcuterie that made them the deserved winners of our top award
Giles Coren: “British producers (including MasterChef winner Dhruv Baker?s Tempus Foods), there was an achari-spiced salami, a lovely fatty lomo, a coppa, a bresaola-style thing of air-dried beef from retired dairy cows”
Also stocked by: Bayely and Sage; Selfridgers; Moxons; Andreus of Chelsea Dhruv and Tom create the highest quality products by chefs for chefs. They know what sells and tastes excellent on restaurant menus. The perfect product for a Briskish presence in delis and farm shops, a direct substitute for the European deli staples. This is a British product for local menus and counters, low food miles, and composed for the UK food scene. The MasterChef name has marketing value and name recognition for your customers. More practically, there are no foreign exchange fluctuations, no import issues, no supply chain concerns (don?t mention Brexit) and are wholly comparable if not better than European substitutes. Dhruv and Tom genuinely believe in no compromise, sustainability and supporting local farmers. Tempus practice Whole Animal Butchery: their products use up the whole carcass, with a zero waste policy. When Tom and Dhruv ran restaurants there was always a commercial compromise somewhere ? now they don?t have to. Tempus is their finest creation purely for the love of food.
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.