House Salami is a masterpiece of flavour and craftsmanship. This exquisite salami is a culinary symphony crafted from a meticulous blend of 75% lean meat and 25% succulent belly and back fat.
Tempus artisans employ a unique and precise technique, ensuring the perfect ratio of lean meat and fat. First, the finest cuts are minced to perfection and expertly combined with a proprietary spice and cure blend. The resulting mixture is lovingly encased in natural casings, setting the stage for a remarkable transformation. The salami is then allowed to ferment for a full 72 hours, a process that deepens its complexity. Following this, it is aged for a minimum of 2 months, allowing its flavours to mature and develop, resulting in a truly exceptional product. In this process, it mirrors the timeless French tradition of saucisson sec while showcasing Tempus distinct, artisanal finesse.
Tasting this House Salami is a journey into the heart of classic Saucisson sec-style fermented salami. With an initial burst of bold black pepper notes and a delightfully tangy finish, it encapsulates the very essence of fine charcuterie.
Tempus uses only ex-breeding sows and ex-dairy beef in their 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. It is simply impossible for younger or smaller animals to match their levels of marbling, fat ratios, and intensity of flavour. This is fundamental to Tempus. They only use animals at the end of their lives.
In addition to their technical expertise, they are passionate about the flavour and use carefully blended spices to enhance this wonderful meat to produce a range of uniquely Tempus products. In their custom-built facility in Weybridge, they butcher, ferment, cure, and age all of their products. Some of these products can take over a year to mature.