-
Description
Tempus’ bresaola is a delicious addition to charcuterie boards and grazing platters. Aged for three months, the air-dried beef is unbelievably tender and has a rich, intense beef flavour.
Tempus uses a specially selected ‘salmon’ cut of ex-dairy British beef which is cured with salt, black pepper, garlic powder and spices. Notes of cardamom, coriander and star anise add a wonderful depth of flavour to the silky bresaola.
Serve the bresaola at room temperature as part of a spread of Italian antipasti. It tastes fantastic as it is but you can add a drizzle of extra virgin olive oil or balsamic vinegar to enhance its flavour. For a light starter, assemble a salad of peppery rocket and ripe tomatoes topped with bresaola and a squeeze of lemon juice.
About Tempus
Tempus is a British charcuterie company founded by MasterChef alumni Tom Whitaker and Dhruv Baker. They use ex-breeding sows and ex-dairy cows which have fantastic marbling and intense flavours that you won’t find in younger, smaller animals. Their meat is butchered, cured and aged at their purpose-built facility in Weybridge.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Beef, salt, black pepper, rosemary, garlic, sodium nitrite
