The Science Bit

The Science Bit

Salt & Time

Whilst we are incredibly proud of the products we make at Tempus, we also know that every day is a school day and even after 5 years, we are always learning. Charcuterie production is more akin to science than cooking, so if you’re looking to make something special, and just as importantly, consistent, then there are numerous factors that need to be considered. The following are some of the key ones:

1. Choice of protein

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2. Curing

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3. Fermentation

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4. Moulding

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5. Controlled drying

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