Courses

For the past few years I have been running courses that teach amateur charcutiers across South Africa how to cure meats. They have been extremely popular and in order to respond to the many queries I have outlined what I offer and where:

*** ONLINE COURSE ***

Our brand new online course has been released. You can order it here:

Live Courses

One day courses

These are held at my premises in Killarney Gardens and comprise of a morning spent doing charcuterie block work and making sausages, chorizo and bacon, , pancetta, coppa and prosciutto. We cover the basics of curing and how to tackle this in a domestic environment. Notes and recipes are provided and each person leaves with bacon and chorizo to cure at home as well as fresh sausages. A lunch of charcuterie, pickles and cheeses is included too. Duration 09:00 – 14:00. The cost is R2000 per person.

Dates for courses are:

8th March 2024

7th June 2024

email richard@richardbosman.co.za to book your place.

ADVANCED COURSES – *NEW*

For those who have completed the one day or weekend introductory course I now offer an advanced course in Cape Town. On this course you will work your own half a pig and cure it with our help and guidance. The entire production will be yours to take home including prosciutto, coppa, pancetta, bacon, sausages, salami, chorizo, guanciale and cured pork fillet. Our famous lunch is included and the course runs from 09:00 – 14:00.

Dates for the advanced course are:

TBC

email richard@richardbosman.co.za to book your place.

Weekend courses

These run from Friday lunchtime until Sunday morning. They are more hands on and interactive than the one day course and the participants spend the weekend making a variety of different products from a whole pig. Products we make include prosciutto, coppa, bacon, pancetta, chorizo, sausages, rillettes, guanciale and terrines. Notes and recipes are provided. Participants leave with a cooler box of goodies to cure and eat at home.