Tempus No.8

No.8 is not your typical Nduja or Sobrasada; it's a soft, fully aged delight that's perfect on sourdough or sizzling in a pan with shallots and garlic. Tempus craft is distinct from Italian and Spanish counterparts.

First, Tempus creates a 5kg salami with sow belly, infusing it with flavours of confit garlic, garlic oil, and dried chive. After slow fermentation for 3 days and 2-3 months of aging in their specially designed room, No.8 develops a rich, rounded taste. In the second stage, they add British flair with dried orange peel, fennel, Mexican chili, cayenne, and mace, expertly balancing them with the lactic tang and garlicky goodness.

Tempus process involves harvesting the salami, removing its natural casing, finely grinding the fully aged product, and blending in the fresh spices.

They take immense pride in No.8. Just like Nduja and Sobrasada, it finds its true home right here in Surrey. Discover a uniquely British and distinctly Tempus experience!

Tempus uses only ex-breeding sows and ex-dairy beef in their charcuterie, which in the case of the pigs means animals that are often in excess of 4 years old and weigh more than 180kg. The beef comes from animals that can be up to 14 years of age. It is simply impossible for younger or smaller animals to match their levels of marbling, fat ratios, and intensity of flavour. This is fundamental to Tempus. They only use animals at the end of their lives.

In addition to their technical expertise, they are passionate about the flavour and use carefully blended spices to enhance this wonderful meat to produce a range of uniquely Tempus products. In their custom-built facility in Weybridge, they butcher, ferment, cure, and age all of their products. Some of these products can take over a year to mature.