Author Archives: richardbosman

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.

All that glitters…….

Our prosciutto recently won a gold award at the Aurora International Taste Challenge. We are extremely proud of this achievement and have some exciting news for those who are able to look beyond this challenging year of double twenties. Our … Continue reading

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APPropriately…..

I have APProached this post with APPreciation for all the APPlication over the past month to get things APProved in time. Big APPlause for Will and co at Nologo Studios who have APPlied themselves with diligence and APPeal. Never putting … Continue reading

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Sweetness…….

Life and the universe have a funny way of making connections, renewing them and surprising one with synchronous events. Many years ago and I do mean many. When you could still give someone a hug. The Nokia 2110 had yet … Continue reading

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It’s been bugging me……..

For many years we have been selling our beautiful cured meats in vacuum bags. The process removes all the air from the pack and prevents oxidation and spoilage. It is very effective and is widely used. But, the process also … Continue reading

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The New Normal…….

How does one even start. We are navigating through a sea of daily changes and the only constant appears to be uncertainty. The key to survival is going to be adaptation. Nothing new to Darwin et al and nothing our … Continue reading

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We are live…….

You can now order online directly from us at http://www.richardbosman.co.za If you don’t see your favourite product listed, email me and we can assist. We are currently delivering to Cape Town and surrounds. Once the lock down is lifted we … Continue reading

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Update

Dear friends, What a crazy year this has been so far and clearly there is more to come.  The next few weeks are sure to be filled with uncertainly and lots of changes. We have a small company with dedicated … Continue reading

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Join the Club………

I do miss listening to Gareth Cliff in the morning on the way to work. Sometimes un PC, often funny and at times quite eloquent, his greatest contribution however was BMAP. I have mentioned this before in a previous post … Continue reading

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A new chapter begins……..

If memory serves, last weekend was the 15th course that I have run in Prince Albert with Jeremy Freemantle. Over the years we have had many great courses and this was definitely one of them. What is also special is … Continue reading

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Thank you Montagu……..

Last weekend I ran the first Montagu charcuterie course. Hosted by the Olive Stone Farm and the Vineyard Country House, it was a great success and a lot of fun. Over the course of 2 days we managed to produce … Continue reading

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