Of Course…….

The one day course I am running this year is proving to be extremely popular. Feb is full, I have added a March course which is also full and am considering an April course too. If you are interested please send me a message. The course covers the basics of curing,  making sausages, salami, chorizo and bacon. Lunch is included and you get to take home goodies that you have made.


About richardbosman

I am a passionate foodie and have turned my hobby into my business. We make beautiful, delicious cured meats from the finest raw materials.
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11 Responses to Of Course…….

  1. Harry strydom says:

    Hi Richard

    I am glad your courses are so very popular. Please, should you need any assistance you are welcome to contact me. I am now in Gordon’s Bay, and have my own little company called “THE SALTED PIG”. I specialize in dry cured bacon, Coppa, Bresaola, Ham and a few salami’s which we sell in our coffee shop in Brackenfell.

    Harry Strydom

    The Salted Pig Charcuterie & Deli


  2. Reinard says:


    Do you have space for any upcoming one day courses in Cape Town? If so, please send me the details. I recently finished my curing chamber and ready to start curing!


  3. Saligna Dressels says:


    I would like to find out when is your next course and what the cost will be. Please email me more detail.

    Kind regards

  4. peet says:

    Richard do you have any courses in April or may that still have space
    Please let me know.



  5. Tessie van Schalkwyk says:

    Hi there, are there any courses after today and where are you based?

  6. Lidene Truter says:

    Hi Richard
    I want to find out if you are doing any more courses this year and what the cost will be.
    My husband and I met you on Saturday at Societi Bistro and are very interested in doing the course.
    Please let me know

  7. Amanda Robinson says:

    Hi Richard
    Please let me know if you plan another meat curing course this year. Or maybe early 2017?
    I have never done this before but its on my buchet list for quite awhile and would love to learn from an expert.

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