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Spiced Loin is crafted with utmost care and precision, exquisite pork product is a true masterpiece. Tempus starts with a carefully boned loin from the saddle of pork, which undergoes a meticulous curing process lasting 1.5 weeks. It is then delicately encased in a beef bung and left to age gracefully for a minimum of 3 months, allowing its flavours to mature and deepen.
When you savour this delectable creation, you'll be greeted with a symphony of delightful tasting notes. It's sweet, nutty, and exhibits a deep, rich colour. The flavour profile is a harmonious blend of star anise, mace, and clove, offering a perfect balance of aromatic spices.
What sets Spiced Loin product apart is commitment to preserving the rich essence of the pork. Tempus proudly leaves a generous fat cap on the loin, as they believe that 'fat means flavour.' This distinctive feature provides a luscious, buttery texture that enhances your culinary experience with each succulent slice.
Experience the difference in taste and quality thanks to unique process and thoughtful selection of spices bring to your palate. Indulge in the artistry of fine butchery and the nuanced.
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.