Cheese and charcuterie go together like Fred and Ginger. Born from the same need to preserve the bounty of spring and summer to see you through the long wet autumn and hard cold winter. Charcuterie shares the same alchemical magic we love in cheese.
Tempus Charcuterie is the multi-award winning venture between Thomas Whitaker and Dhruv Baker.
Tom trained in Italy, the greatest nation on Earth for charcuterie in their eyes, and lived there for a number of years. He subsequently passed his technical skills onto Dhruv who added layers of flavour through their unique approach to spicing resulting in a truly collaborative effort, Tempus Foods.
Their aim is to produce charcuterie of a comparable quality to more established producers from Spain, Italy and France. Tempus was awarded Champion Producer at the British Charcuterie Awards 2018, Master Charcutier of Great Britain 2018, Overall Champion Product 2019 amongst other awards and accolades.
Tempus have been working closely with Heritage Cheese, who quickly identified them as a quality producer, and they have worked as partners for over a year. Heritage Cheeses’ understanding of quality in British cheeses along with Enrico’s Italian heritage and appreciation of fine salami has meant this partnership is on a solid foundation.
Established in Monmouthshire in 2004, James Trealy took his inspiration from childhood visits to his grandmother's farm in Northern France. He travelled all over Europe, learning different methods of curing, fermenting and smoking. Armed with this knowledge of traditional techniques, James set out to use the best British meats to not only make traditional charcuterie but to come up with innovative new recipes and forge new traditions.