6. Production methods
How a product is created has an impact on where you place it in-store, how you present it and how you price it.
No compromise, sustainability and supporting local farmers
Dhruv and Tom genuinely believe in ‘no compromise’, sustainability and supporting local farmers with all Tempus Charcuterie products created exclusively from outdoor reared ‘Large Black’ pigs slowly grown in the spacious surroundings of two family-run farms in Norfolk. Tom and Dhruv work closely with the farmers to encourage natural behaviour and ensure that each pig has a rich and varied diet helping to give King Peter its complex flavours.
No foreign exchange fluctuations
With the support for local farmers, comes more practical benefits to retailers, no foreign exchange fluctuations, no import issues, no supply chain concerns – and as Tempus products provide a wholly comparable (if not better) substitute for European charcuterie, this could be a real winner for independent retailers (don’t mention Brexit).
Everything but the Squeal
Tempus practice Whole Animal Butchery: their products use up the whole carcass, as they say, “Everything but the Squeal”, with a zero waste policy. When Tom and Dhruv ran restaurants there was always a commercial compromise somewhere – now they don’t have to. Tempus is their finest creation purely for the love of food.
Purpose built 21st-century cellar
Part of Tempus’s unique offer is their purpose-built 21st-century cellar. Tom and Dhruv have developed their own unique bio-flora to enhance the maturation of each salami, ham and coppa as they age to perfection. This has been a critical challenge and will continue to improve.
Traditional methods and equipment replicate Italy’s Po valley
Tom & Dhruv have invested a lot of time and energy seeking out traditional methods and apparatus to reproduce the techniques in Italy’s Po valley. While this requires experienced chefs and rare equipment (that can be difficult to maintain) the team believe that the extra effort is well worth it to get the perfect grind, the textures and the blends for the best outcomes.
Created by professional chefs only – 6 team members, all chefs
All products are developed from scratch in their state of the art kitchen by Founding partners Tom Whitaker and Dhruv Baker together with their team – All professionally trained Chefs ensuring that the Tempus ethos of focusing in the getting the best and most exciting flavours onto the plate is maintained.