Spiced and smoked pork loin.
The loin is one Dhruv’s favourite creations. Tom and Dhruv’s curing and cheffing skills reveal themselves through the combination of the light lean loin and the carefully spiced fat, which presents perfectly on the plate. The loin is the classic lean and fat cut of the pig. Tempus combines the rich layer of flavourful fat with Dhruv’s spices including mace and star anise intertwining meat, fat and spice across the cut.
We butcher our loins in a slightly different way than some and leave a generous fat cap on ? a genuine embodiment of ?fat means flavour?. As a more delicate cut of pork the spices selected have to be less robust than for some of the other products and we use a mixture including mace, star anise and black pepper. The fat adds a genuinely buttery texture and a flavour profile that stays with you and develops with each additional slice. 0
0 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.
Tom and Dhruv spent a number of years making charcuterie using various heritage breeds and eventually they chose Large Black. The pork from these animals has a wonderful depth of flavour and, in their opinion, the optimal ratio of lean to fat to create exceptional charcuterie. Part of Tempus’s unique offer is there 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 key challenge, and will continue to improve.
Equally they have sought out traditional methods and equipment to replicate the techniques in Italy?s Po valley. This means experienced chefs and rare equipment that is difficult to maintain are required to get the grind, the textures and the blends for the best outcomes. All our products are developed from scratch in our kitchen by Tom, Dhruv and our chefs. All our team are chef trained as part of our ethos of focusing in the getting the best and most interesting flavours onto the plate.
Tempus’s charcuterie’s light texture and dense flavour has a place in canapes, in starters, salads, for lunch time sharing boards and as a meat flavourings in recipes. Used widely in Italian cooking charcuterie now appears extensively on British Menus, and Tempus is the ideal British substitute for common European salumi. For matching to drinks, red wines dominate with fruit and light tannins, such as young to medium aged pinot noirs. For inspiration, our loin pairs well with juicy fruits such as melon, nectarines and peaches, as well as fruity vinaigrettes, pickles and fruit chutneys.
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.