King Peter Air Dried Ham
A unique English prosciutto hand developed by MasterChef’s Dhruv Baker and Tom Whitaker. Our air dried ham, Tom cures it in salt before favouring with juniper and bay and a light smoke over chestnut.
Completely Tom’ and named after his father Peter, loved air dried hams of all types.
Tom trained in Italy over a number of years outside Parma, specifically with Massimo Spigaroli famous for his PDO culatello hams. These the levels of professionalism and heritage Tom and Dhruv strive to achieve, but with a uniquely British interpretation. Pigs come from Large Black rare breed pigs farmed in at two farms in Norfolk. Both are family run, outdoor reared and slowly grown in spacious surroundings to encourage natural behaviour and a rich varied diet to give the meat its complex flavour.
Tempus is SALSA accredited, with stringent self-governing practices in excess of what is required by their local EHO. Tom and Dhruv insist on the highest kitchen standards as these go hand in hand with achieving the best and most consistent products possible.