King Peter Ham

Indulge in the exquisite craftsmanship of Tempus artisanal creation. This exceptional product King Peter Ham is meticulously cured for a luxurious 2.5 weeks, imparting a delightful depth of flavour. To elevate its taste, it undergoes a delicate 18-hour cold smoking process over chestnut wood, creating a harmonious symphony of flavours.

Finally, it's encased in a beef bladder and patiently aged for a minimum of 9 months, allowing it to develop its full character.

Discover the sweet and nutty undertones, beautifully complemented by a subtle chestnut smoke essence, resulting in a deeply rich and flavourful profile.

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.