Aged in the same fashion as their spiced coppa, Tempus replace the spice with smoke. The result is a sweet, nutty flavour and a gentle aftertaste of chestnut smoke.
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Two Master Chef 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.