A soft, fully aged, ready-to-eat spiced ‘salami’ that is as at home on a piece of sourdough as it is in a pan.
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So what is No.8? Well, it isn’t nduja (the spicy spreadable sausage from Calabria) or sobrassada (the Balearic Islands’ version). It is its own, beautiful thing. A soft, ready to eat "salami" judiciously spiced with garlic, fennel, chilli, chive, mace and orange zest.
Two MasterChef alumni, Tom Whitaker and Dhruv Baker, have joined forces to form Tempus Foods. Between them, they have combined vast experience of charcuterie production with an eclectic and esoteric knowledge of spice mixes, coupled with a dedication to sourcing the finest meats from British Large Black pigs. They produce some of the finest charcuterie you will have ever tasted.