Author Archives: richardbosman
Due to numerous requests from past course participants we are now offering an advanced curing course. This course is really hands on and you will work your own half a pig, turning it into prosciutto, coppa, pancetta, bacon, sausages, salami … Continue reading
Charcuterie with Richard Bosman Learn how to make your own cured meats at home. This 2 day course covers the basics of charcuterie including how to break down a pig, how to make prosciutto, coppa, bacon, pancetta and guanciale. … Continue reading
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 … Continue reading
You could be preparing for Prosciutto Club. Our third event kicks off at 11:00 on the 22nd February and we have 2 spots left. Come along and make your own prosciutto under our guidance. We will look after it for … Continue reading
If you have wanted to learn how to make cured meats at home, now is your chance. I am coming up to Gauteng in March June. Spots are limited so book yours now.
Are you looking for a gift for that person who has everything and is the difficult one to find something suitable for? We all have that one person that requires hours of thought and planning just to find something vaguely … Continue reading