Blast from late summer on this rather horrid winters day. A very beautiful 6lb rainbow trout from Avington. #flyfishing #rainbowtrout #avington #greendamsel instagram.com/p/Brawae0n27j/…

Ye olde Redmere Farm in Kenya... if it’s from Kenya then maybe don’t make it sound like it’s in Surrey. #fakefarm instagram.com/p/BsQWojun57j/…

A momentous day indeed. That ham is as good a ham as I’ve ever had. Can’t wait to get this out into the market

We have had a last minute drop-out for our 2 day charcuterie course at Tempus Foods foods HQ (weekend 9th/10th of March). We're based in Weybridge, Surrey, UK. I have attached the breakdown of what we'll be doing so if you're interested in getting involved, please do DM me

Rump of black face lamb. Maldon salt. Pork render compound butter (well there had to be a wee bit of pig in there somewhere...) Maldon Sea Salt #lamb #buzzfeedfood #feedfeed #thefeedfeed #huffposttaste... facebook.com/thomas.whitake…

You guys ruled half the world? Really? Unbelievable. #Brexit

We’re harvesting our last batch of 85 day aged dairy beef. We have a limited supply available so if you are interested, please do DM us. First come first served! Our next dry aging project is not beef... #dryaging #dryagedbeef #dairybeef #90dayaged #brit… bit.ly/2GDazEz

Continuously impressed with the quality of the sows that come through our door. We’re proud of our commitment to utilizing the food chain but honestly, we use these pigs because they are amazing. #britishpigs #britishcharcuterie #sows #sourceofwonder #te… bit.ly/2Jc1ZjX

We're delighted to welcome back last year's Champion Producers Tempus Charcuterie - they have already submitted their entries for the #BritishCharcuterieLive Awards 2019. We'd like to see even more entries this year - the deadline is 20th May! (Photo Tempus Charcuterie). #BCA2019

Genuinely blown away by the quality of food at Black Radish. If you live in Wimbledon and you’re not eating here, you should be.

This is our King Peter Ham Dhruv Baker . Tom Whitaker developed this incredible product in memory of his late father Peter and it is, genuinely, one of the best air-dried hams I’ve ever tried. Tom and I have… instagram.com/p/BxypIoZH50I/…

Back for the last day of the awesome Foodies Festival in Syon Park. Our co-founder and MasterChef UK 🍴 2010 champion Dhruv Baker will be manning the stall with Sam as well as shaking the pans on the demo stage. Pop by say and hello, we’ll have a ful… bit.ly/2wlAb45

Very excited about this!! Delighted that Tempus Charcuterie Tom Whitaker and I will be on SaturdayKitchen talking about all things Charcuterie with the lovely @JoeHurdCook this morning!!

#DelishopsPresents | Tempus Charcuterie | No compromise, sustainability and supporting local farmers! How important is that when sourcing Charcuterie for your Deli Counter? bit.ly/2TmfdA3

I have a couple of last minute spots opened up for our Italian pop up tonight. it is sold out on Event Brite but message me if you're interested:... eventbrite.co.uk/e/tom-joeys-su…

It’s tough times at the moment and we are doing our best to get through it. We are still producing our charcuterie which is now available to buy from our site tempusfoods.com thanks to everyone who has supported us it means a lot.

Killer marbling on the #kingpeterham we harvested today. This is the KP in it’s #culatello form. This badboy weighed in at 4.2kg... the mighty sow really is a bit special #britishcharcuterie #madeinsurrey… instagram.com/p/CB3jxPuHMOE/…

Where can I taste the amazing Tempus No. 8 you ask? Well in sandwich format @hiccelondon or pizza style Well Kneaded Wagon we reply #tempusno8 go on treat yourselves