It is nearly that time of the year again and what a year it has been. The less said the better at this stage. One thing that has definitely grown this year is the desire to cure meats at home. I guess once you’ve mastered sourdough and are bored with banana bread the next challenge is to make your own bacon. (Assuming your pineapple fermentation is up to scratch), not that these have to run in series and can run in parallel too 🙂

Our courses are more popular than ever and I have met some of the most wonderful people over the past 10 years. Many have stayed in touch and we continue to swap curing stories. What is also interesting is that about 30% of the participants have been gifted a course and what better present to give someone who has enough socks and single malt or Chanel No 5. I do suspect there are possibly ulterior motives at play as well, as the gift donor is often the recipient of lots of home made bacon, sausage and chorizo thereafter.

The course covers block work, how to make prosciutto, coppa, bresaola, bacon, sausages, salami and chorizo at home.

If you are avoiding the malls this season, if you are scared of running into a Boney M marathon or if you are just out of gift ideas why don’t you get that someone special a Charcuterie Course gift this year. I will be running the following courses next year:

Cape Town: 19th February and 12th March

Bryanston: 5th-6th March

Plettenberg Bay :19th-20th March

Prince Albert: 16th-18th April

You can email me at info@richardbosman.co.za for more details.

If these dates don’t suit you we also offer gift vouchers that the participant can use to book an alternative date.