We’re delighted to announce that our new and improved range of British cured meat tins are now available online. These have been very popular in previous years but we’ve expanded the range and added in some of the best products we’ve found over the past year.
The Introduction to British Cured Meat Tin with Cornish coppa, Yorkshire nduja and Highland pork rillette provides an excellent first sampling of the wealth of top-quality charcuterie to be found in England, Scotland and Wales; and the Connoisseur’s Collection features unusual meaty treats like wild mushroom and truffle salami, venison chorizo and air dried mutton for discerning foodies to enjoy. The Pork-Free Tin including lamb merguez salami highlights the impressive variety in the new craft movement of British cured meat; and the team’s brand new Protein Power Tin packs a punch, with three different spiced biltongs as well as herby jerky and beefy pepperoni for plenty of healthy snacking on the go.
Those planning a party this festive season need look no further than our Perfect Charcuterie Board containing an array of British cured meats with complimentary flavours accompanied by Cornish seaweed crackers, pickles and Sussex wildflower honey, for an effortless and stylish start to the celebrations that’s sure to delight guests. Craft beer fans can relax with the Beer and Meat Pairing Tin featuring cans of Pale Ale and Stout from one of the UK’s popular independent craft breweries plus scotch bonnet beersticks and more; and the brand new Wine and Meat Pairing Tin allows fine wine lovers to carry out tastings from the comfort of their own home, matching red Bordeaux and white Sancerre with rose veal and Lucanian lamb salamis.
Meat School has also undergone a revamp in time for Christmas. We’re delighted to be teaming up with award-winning Tempus Charcuterie founders Tom Whitaker and Dhruv Baker. These new Meat School classes will provide the opportunity to learn all about the art and craft of curing meat from the two professional charcuteriers and Masterchef legends, the new and improved courses make the ideal experiential gifts for foodies. Held at Tempus’s top-notch facilities in Weybridge, our newly-upgraded Meat School will offer three different small-group classes to choose from, ranging from evening sessions to full two-day courses.
Curing and Smoking at Home will reveal the clever techniques to best utilise the limited space and machinery available in domestic kitchens to produce fantastic cured and smoked meats and fish from the comfort of home, including pigs cheek, beef and venison. Attendees will find out how to source ingredients and equipment to get set up easily and cost-effectively, also taking away an array of cured and smoked products to sample.
The Pig Weekend Masterclass will share all the secrets of how to create amazing charcuterie from the very beginning, guiding students through the complete range of processes over two days. Featuring hands-on aspects of all stages like pig butchery, curing, salami production, fermentation, casing and ageing, the structured in-depth course will also teach the science behind this artisan trade. The charcuterie prepared over the weekend will be kept safe in Tempus’ custom-built ageing room until it has slowly-aged to perfection, when it will be sent to the apprentices to enjoy with friends and family.
Having previously hosted over 500 eager charcuterie-lovers at their original Meat School in Borough Market, our much-loved Make Your Own Bacon session will also be reprised at the new location. Promising the chance to discover all about one of the nation’s favourite foods, the class will include expert insights on which rare breeds produce the most intense flavours, as well as demonstrations and practice at boning out and skinning pork belly and loin cuts. Finishing with a boozy toast and a taster of some of Britain’s best charcuterie, guests will leave with recipes and materials to finish their bacon at home.