Tempus British Mixed Charcuterie Board

This award-winning British charcuterie selection brings together three of our favourite naturally cured meats: Achari Salami with hints of fennel and black pepper, Smoked Coppa with peppery punch and the earthiness of beech wood, and Spiced Pork Loin with a generous cap of creamy fat to balance delicate spicing. Our British charcuterie takes the finest cuts of meat from higher-welfare, outdoor-reared pigs. Natural herbs, spices and smoke enhance the sweet, nutty flavour of 100% pork, to create delicious cuts that are a highlight of any charcuterie platter.

Achari fennel salami, Ethically Sourced, Skillfully Crafted, Smoked coppa, Spiced loin, Great taste® 2024, Ready to eat

Our responsible approach supports better farming practices and a more sustainable future for food.
To learn more, and for recipes and perfect pairing ideas, visit us online at wwwtempusfoods.com

Ready to Eat

A thoughtful selection of three standout flavours served in two 60g trays, this is a charcuterie selection perfect for sharing, gifting or grazing your way through. Just add crusty bread, creamy burrata and a glass of something very good indeed.

Bag

Cardboard sleeve is recycleable, as is the white tray the product is stored on

Box Contents:
Achari Fennel Salami, Smoked Coppa, Spiced Loin

Full Product Name:
British Charcuterie Board

Storage:
For best results, follow these simple instructions:
1. Always enjoy your charcuterie at room temperature.
2. Best stored in a cupboard or pantry before opening.
3. Once opened store in the fridge and consume within 3 days.
4. If you have stored this pack in the fridge allow to come up to room temperature before opening. This will make the slices much easier to remove from the packaging.
Store in a cool, dry place.

Achari Fennel Salami: Pork, Salt, Fennel Seeds, Black Pepper, Nigella, Mace, Fenugreek Seeds, Dextrose, Spices, Preservative (Sodium Nitrite), Smoked Coppa: Pork, Salt, Black Pepper, Spices, Preservative (Sodium Nitrite), Spiced Loin: Pork, Salt, Mace, Cinnamon, Black Pepper, Star Anise, Clove, Spices, Preservative (Sodium Nitrite)

Allergen free site

No Palm oil, GF, No artificial flavours, no artificial sweeteners, no artificial colours or antioxidants

Tempus

It's About Time
Introducing meticulously crated, award-winning British charcuterie where flavour and sustainability unite. A delicious venture, part of the award-winning Rare & Pasture Group, combining time honoured traditions with the finest ingredients to create exceptional British charcuterie.
Time is at the core of our philosophy. From the careful selection of high-welfare, outdoor reared RSPCA Assured British pork and regeneratively farmed British beef, to the exacting methods of curing and ageing, we easure every step is undertaken with the utmost care.

Produced by:
Tempus Foods,
Fowlescombe Farm,
Ugborough,
Ivybridge,
Devon,
PL21 0ZG.

Tempus Foods,
Fowlescombe Farm,
Ugborough,
Ivybridge,
Devon,
PL21 0ZG.
WWW.TEMPUSFOODS.COM
info@tempusfoods.com

We’re an award-winning charcuterie producer and smokery based at Fowlescombe Farm. We set up in 2020 to produce the finest charcuterie and smoked meat products, initially using meat from our own farm. Over time we’ve expanded our business, extending our product range to use meat from other farms that share our values, and in 2024 merging with Tempus Foods, a British charcuterie company established by chefs. Our passion is making ‘clean’ meat products, minimising artificial preservatives or, where possible, avoiding them altogether. We have become famous for our gourmet frankfurters made from finely chopped British beef or pork (absolutely nothing artificial), and for our salamis and sliced charcuterie products with simple flavourings chosen to complement but not overpower the texture and flavour of our outstanding meat.
We are part of a growing network of farmers committed to regenerative farming practices, which means leaving the land in a better state than we found it. Regenerative farming prioritises soil health and grass quality over speed. Unlike in an intensive farming system, the animals we use grow slowly and naturally and their grazing is carefully managed to protect the soil and all the life within it. This produces meat that tastes better and is heathier to eat, with better fat profiles and rich in antioxidants.