A batch of hams from January 2018
Have you always wanted your own leg of cured ham but were either too busy, overwhelmed or just plain intimidated to make it happen?
Welcome to Prosciutto Club. We offer you the resources and facilities to make your own ham. Come along on the 31st August and we will guide you through the blockwork process, help you massage and salt your own pork leg and then we’ll all enjoy a delicious lunch of cured meats, cheeses and bread.
Hand carved prosciutto
Thereafter we will lovingly look after your ham, turning it daily until its ready for hanging. You are welcome to come and visit whenever you are passing and after a year it will be ready to come home with you. Perfect for that special occasion or party you are planning. Christmas 2019 is around the corner, and what better occasion to serve your own prosciutto with some fresh figs or melon.
Bone in prosciutto on a stand
It’s also an ideal gift for that person who has everything.
The workshop runs from 11:00 until 13:00 and the cost is R3000 per ham.
Date: 31st August 2018
Email info@richardbosman.co.za to book you place.
Richard Bosman Quality Cured Meats 
Hi, And where will this course be held?
Thanks
Jenny Pote 0836296837
Jenny Pote 0836296837 >
It is in Killarney Gardens, Cape Town.
Good day Richard
I received a email regarding the Prosciutto club. and would love to attend it, but unfortunately we do have a few quest visiting us. may I ask if you could keep me in mind if you have another course in the future, we on the farm would love to attend and use the knowledge to provide our guest with a great taste experience thank you for your time wonderful day to you
Kind Regards
Geon Ludick Butler/House Manager P.O Box 1235 Hemel-en-Aarde Valley Hermanus 7200 South Africa Private Ph: +27 83 566 5375 Work Ph: +27 72 749 8520 E-mail: ludickgeon@gmail.com Instegram: @gludick Twitter: @geon_g Skype: geon.ludick
On Tue, Jul 31, 2018 at 8:24 AM Richard Bosman Quality Cured Meats wrote:
> richardbosman posted: ” Have you always wanted your own leg of cured ham > but were either too busy, overwhelmed or just plain intimidated to make it > happen? Welcome to Prosciutto Club. We offer you the resources and > facilities to make your own ham. Come along on the 31st A” >