This is the simplest version of Tempus's entire product range and one, which highlights beautifully the flavour of our pigs. This salami is flavoured solely with black pepper, is fermented for 2-3 days and then aged for 2-3 months. It is made very much in the French style of a saucisson sec while displaying our unique touch.
Tasting Notes: Classic Saucisson sec style fermented salami, forward with black pepper with a fermented tang finish
Cut: 75% Lean Meat, 25% Belly & Back Fat
Technique: Specific ratio of lean and fat, minced and then mixed with the spice and cure blend added, stuffed into natural casings, fermented for 72hrs and aged for a minimum of 2 months
Origin: Suffolk, UK
Ingredients: Pork, Salt, Black Pepper, Sodium Nitrite & Sodium Nitrate
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.