Smoked Coppa

Indulge in the exquisite craftsmanship of Tempus boned-out shoulder of pork, meticulously cured for a generous 1.5 weeks before being lovingly encased in a beef bung. It then embarks on a remarkable journey of aging, maturing for a minimum of 3 months to achieve perfection.

Tantalize your taste buds with this sensory delight, characterized by notes of sweetness, a hint of nuttiness, and a captivating deep colour, all complemented by a gentle aftertaste reminiscent of chestnut smoke.

Much like Tempus beloved spiced coppa, this cut requires little embellishment, as it's already a masterpiece in its own right. However, Tempus adding a subtle touch of smokiness to enhance its natural sweetness, resulting in a truly exceptional product.

Following the same meticulous curing and aging process as Tempus renowned spiced coppa, this offering takes a unique twist by replacing the spice with the essence of smoke, creating an entirely distinct flavour profile that's sure to captivate your senses.

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.