Tempus Charcuterie have a very simple philosophy: in order to make great charcuterie, you have to start with great pigs.
Tom Whitaker and Dhruv Baker spent a number of years curing a range of British heritage breeds to make their charcuterie and from that, selected the Large Black as their pig of choice. The pork from the Large Black has a wonderful depth of flavour and the optimal ratio of lean to fat to create exceptional charcuterie.
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