Plett here we come……

My courses are becoming more popular each year and I attribute this to a move towards more ethical eating as well as a growing number of people wanting to make things instead of purchase them in the supermarkets. And also my good looks and charm. Not really that last one, I am just trying to get the word count up.

The next exciting adventure takes us to Plettenberg Bay where Nicky and Hannes from Boschrivier Farm and Stables are hosting a course on the 31st May and 1st June. They raise their own pigs on their farm and this will be a unique opportunity to learn the craft of curing on a beautiful farm.

We have a couple of spaces available so if you this kind of thing tickles your taste buds then mail Nicky ASAP. The course covers block work, how to make prosciutto, coppa, pancetta, bacon, sausages, salami, chorizo, guanciale and rillettes. Lunch is included on both days and you get the goodies you have made to take home.

Commander J of Somersault Studio fame will be in attendance for those wishing to partake in an impromptu pilates class in the pastures.

I am also running a course in Montagu in July and will post more about that soon.

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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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