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Author Archives: richardbosman
Go Big or ………………..
Putting together the perfect charcuterie board is easy. If you follow a couple of easy guidelines. You need a variety of cured meats. Arrange them in a non symmetrical way and try to get a bit of height in the … Continue reading
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Tagged charcuterie, cured meats, free range, home delivery, prosciutto, salami, salumi
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Root to Tail…………..
As food producers it is incumbent on us to make sure we utilise everything. Partly out of respect and partly out of necessity. Whether it is turning pork skin into crackling, making stock out of vegetable peels or bones, or … Continue reading
The X mas Factor……..
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. … Continue reading
Hot Off The Filler……..
I have just been asked to run a sausage making master class at the Private Chef’s Studio in Bree Street on the 25th of November. The workshop kicks off at 18:00 with a welcoming drink and a chat and then … Continue reading
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
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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Tagged bacon, charcuterie, charcuterie cured meat bacon home delivery, cold meat, home delivery
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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
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
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
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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