House Salami - Tempus Charcuterie, Surrey

from £4.00

This simple translation highlights beautifully the flavour of the Tempus pigs. This salami is flavoured solely with black pepper, is fermented for 2-3 days and then aged for 2-3 months. It is made very much in the French style of a saucisson sec while displaying a unique touch.

Sliced Amount:

This simple translation highlights beautifully the flavour of the Tempus pigs. This salami is flavoured solely with black pepper, is fermented for 2-3 days and then aged for 2-3 months. It is made very much in the French style of a saucisson sec while displaying a unique touch.