Tempus are immensely proud of this product. They exclusively use meat from ex-dairy cattle, which are much older than those generally used for beef. The result is that the meat has a great deal more flavour but is generally much more tough and would only be suitable for braising or slow cooking. Through the curing and ageing process however, the proteins are broken down and the end result is a beautifully tender, silky air-dried beef that retains its wonderful deep flavour.
Tasting Notes: Deep and rich with a pronounced beef flavour with a profile of star anise, coriander and cardamom
Cut: Salmon cut of dairy beef (from the top of the silver side)
Technique: Trimmed salmon cut of beef. Cured for 2 weeks, then cased in a beef bladder and aged for a minimum of 2 months
Origin: Bedford, UK
Ingredients: Pork, Salt, Black Pepper, Coriander Seed, Star Anise, Green Cardamom, Red Wine & Sodium Nitrite
Tempus's philosophy is a simple one, to make exceptional charcuterie you need exceptional pigs. So what makes the right pig? What they know is that age and size are the two key factors in delivering a special product. Tempus, the Latin word for time, underpins everything they do to create their range of charcuterie.
At Tempus they only use ex-breeding sows and ex-dairy beef in their charcuterie, which in the case of the pigs means animals that are in excess of 4 years old and weigh more than 180kg, as they deliver marbling, fat ratios and intensity of flavour that simply cannot be matched by younger and smaller animals.
Their ethos is also part of their commitment to utilising the food-chain correctly. Tempus believe they have a responsibility to use animals already in existence as these, often overlooked animals are truly special. They should be treated with the respect reverence they deserve. In this instance, old is indeed better.