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:

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. 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.

Dates for courses are:

29th November – Fully Booked

6th December – 2 spaces left

14th Feb 2020 – Space available

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:

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

6th September 2019 – Fully booked

15th November – Space available

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.

The venues and dates for the weekend courses are:

Prince Albert – Hosted by Jeremy Freemantle and the Real Food Company

27th – 29th March 2020

28th – 30th August 2020

email jeremy@realfoodcompany.co.za for more information and to book your spot.

Plettenberg Bay – Hosted by Boschrivier Farm and Stables

8 and 9th November 2019

Contact nicky@boschrivier.co.za for more information and to book your spot.

Johannesburg – Hosted by Life and Fork in Bryanston

16th and 17th August 2019 – Space available

Contact Lianne on aloe@alittleofeverything.co.za for more information and to book your spot.

The Cured

Jeremy and I also offer courses where we come to you. The travelling charcutiers if you will! If you have a group of friends and have access to suitable equipment and premises we can tailor a course to suit your own requirements. What better way to learn than in your own environment.

For more information please email richard@richardbosman.co.za

Photos courtesy of Steve Cook

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