Pork, smoked and sweet paprika, garlic, black pepper, nutmeg, oregano and a hint of cayenne
The Perfect Cut
We wanted to create something that was recognisable as a chorizo, and familiar, but with a touch of our delicate Tempus spicing. We have used smoked and sweet paprika, garlic, black pepper, nutmeg, oregano and a hint of cayenne for a bit of a kick. What we have realised is that as a nation, us Brits love a bit of heat (as we saw from the response to our Tempus No. 8) so this has a background heat!
This is fully cured and can be eaten as is but we feel it really comes into its own when it’s cooked! Incredibly versatile and a brilliant shortcut to pack bags of flavour into dishes.
Smoky, meaty, slightly tangy from the ferment and heady with garlicky goodness, we hope you love this as much we do and we can’t wait to see your culinary creations using it!
Best Served with...
Try it thickly sliced and lightly fried with a splash of olive oil, a drizzle of honey and a pinch of fennel seeds or diced and fried with scrambled eggs served on buttered toast.
...and a Glass of...
Fresh Spanish red wines such as Crianza Ribera del Duero
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