Tempus Charcuterie

British charcuterie, redefined.

From Surrey, England

Made in Surrey

Locally produced within a specific region.

Sustainably Made

Eco-friendly materials and low-impact processes.

Small Batch

Produced in limited quantities for quality.

From the Farm

Directly from local farms or growers.

"We choose older animals for a reason — maturity equals taste."

– Dhruv Baker and Tom Whitaker

PERSPECTIVE

Why we love Tempus Charcuterie

We love Tempus because they show what British charcuterie can be when it’s done with real skill and purpose. Dhruv and Tom aren’t just making cured meats — they’re creating flavour experiences shaped by time, technique and sustainable farming.

Their bresaola, coppa and salamis consistently win awards for good reason: they’re complex, beautifully balanced and unmistakably crafted. Every Tempus product tastes considered, elevated and full of story — exactly what The Local stands for.

Meet the founders

Tempus is guided by three principles:

1. Flavour first

They choose older animals for a reason — maturity equals taste. Everything they make is built around deep, natural flavour.

2. Time is the most important ingredient

Their curing process is slow, intentional and never rushed. Great charcuterie can’t be hurried.

3. Sustainability through respect

By working with retired breeding and dairy animals, Tempus champions ethical, low-impact sourcing that makes use of livestock often overlooked by the industry.

It’s craft with conscience — thoughtful, responsible and utterly delicious.

Tempus – British Bresaola

Air-dried British beef, expertly cured and packed with deep, savoury flavour. Tempus Bresaola is a true celebration of charcuterie craft.

£10.50

The Tempus Charcuterie story

Tempus was founded by Dhruv Baker and Tom Whitaker — two chefs who met on MasterChef, bonded over a love of bold flavour, and went on to build one of the UK’s most celebrated charcuterie brands.

Their shared obsession with depth and complexity led them to study traditional European curing techniques, flavour science, and the role that time plays in creating exceptional food. But they didn’t want to imitate continental traditions — they wanted to reimagine them using the best of British farming.

Tempus works exclusively with ex-dairy and ex-breeding animals — older, slower-grown livestock whose natural marbling and maturity deliver far superior flavour. It’s a sustainable approach that celebrates animals that have lived long, productive lives, while also producing charcuterie with incredible richness and character.

Every cut is cured slowly and respectfully in their Surrey facility, resulting in meats that are nuanced, elegant and unmistakably Tempus. This is world-class British charcuterie, shaped by patience, expertise and a genuine love of flavour.

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How we curate our independent makers

At The Local, every maker we feature has been handpicked — not just for what they make, but how they make it. From the first sketch of a label to the last pour of a bottle, we look for craft, care, and a sense of place that’s unmistakably local. Our curation process champions independent creators who share our principles of quality, sustainability, and community — so when you buy from The Local, you know it’s the real deal.

Learn more about our curation process →