Tempus

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Tempus

Recipes

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Tempus – It’s about Time

My earliest recollection of charcuterie goes back about 35 years and I remember a vivid, hideously pink slice of what I discovered was salami flecked uniformly with white fat.  It was salty, so very salty, and I still recall the flavor and texture like it was yesterday. Not because it was in any way delicious but it was unlike anything I had ever eaten and something I had avoided at all costs since then.

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