Alongside our technical know-how is our obsessive approach to flavour using carefully blended spices to enhance this wonderful meat to create a range of uniquely Tempus products. At our custom-built site in Weybridge we butcher, ferment, cure and age all of our products, some of which can take over a year to fully mature to the level we want.
Exceptional British Charcuterie
To make exceptional British Charcuterie you need exceptional meat. So what makes the right animals for what we do:
What we know is that for us, age and size are the two key factors in delivering a truly special product. Time underpins everything we do to create our range of charcuterie.
At Tempus we only use ex-breeding sows and ex-dairy beef in our charcuterie, which in the case of the pigs means animals that are often in excess of 4 years old and weigh more than 180kg. The beef comes from animals that can be up to 14 years of age. They deliver marbling, fat ratios and intensity of flavour that simply cannot be matched by younger and smaller animals. This is fundamental to what we do - we only use animals at the end of their lives and not at the start and we only use animals that are a by-product of the animal protein industry.
This ethos is also part of our commitment to utilising the food chain correctly. We have a responsibility to use animals already in existence as these - often overlooked animals -- are truly special. They should be treated with the respect and reverence they deserve and In this instance, older is always better.
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