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:

*** NEW ONLINE COURSE ***

Our brand new online course has just 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. 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:

22nd October 2021 – Full

12th November 2021 – Space Available

19th November 2021 – Full

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:

29th October 2021

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.

The venues and dates for the weekend courses are:

Simonstown – Hosted by Residence William French

TBC

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

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

TBC

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

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Plettenberg Bay – Hosted by Boschrivier Farm and Stables

15-16th October 2021

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

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Johannesburg – Hosted by Life and Fork in Bryanston

11th-12th March 2022 TBC

Contact me on richard@richardbosman.co.za for more information and to book your spot.

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Ballito – Hosted by Loret’s Kitchen

22nd-23rd July 2022 TBC

Contact me on richard@richardbosman.co.za for more information and to book your spot.

Photos courtesy of Steve Cook