Tag Archives: cured meats

Go Big or ………………..

Posted on January 28, 2021 by richardbosman

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 →

Posted in Welcome | Tagged charcuterie, cured meats, free range, home delivery, prosciutto, salami, salumi | Leave a comment

The X mas Factor……..

Posted on November 16, 2020 by richardbosman

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 →

Posted in Welcome | Tagged bacon, charcuterie, cured meats, curing, xmas | 2 Comments

Sweetness…….

Posted on June 3, 2020 by richardbosman

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 →

Posted in Welcome | Tagged charcuterie, cured meats, olive oil | Leave a comment

The New Normal…….

Posted on May 5, 2020 by richardbosman

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 →

Posted in Welcome | Tagged bacon, charcuterie, chorizo, cured meats, home delivery, salami | 1 Comment

Join the Club………

Posted on October 1, 2019 by richardbosman

I do miss listening to Gareth Cliff in the morning on the way to work. Sometimes un PC, often funny and at times quite eloquent, his greatest contribution however was BMAP. I have mentioned this before in a previous post … Continue reading →

Posted in Welcome | Tagged charcuterie, cold meats, courses, cured meats, curing, ham, prosciutto | Leave a comment

Thank you Montagu……..

Posted on July 24, 2019 by richardbosman

Last weekend I ran the first Montagu charcuterie course. Hosted by the Olive Stone Farm and the Vineyard Country House, it was a great success and a lot of fun. Over the course of 2 days we managed to produce … Continue reading →

Posted in Welcome | Tagged bacon, charcuterie, courses, cured meats, curing, Montagu, sausages | 3 Comments

In my advanced years………….

Posted on June 6, 2019 by 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 →

Posted in Welcome | Tagged bacon, charcuterie, chorizo, cured meats, curing, pancetta, prosciutto, salami, sausages | Leave a comment

Spice Route…..

Posted on April 23, 2014 by richardbosman

One of my problems up until now has been the ability to show people all the products I make. My customers stock different parts of my range but none have the full range. Up until now that is. If … Continue reading →

Posted in Welcome | Tagged bacon, beef, boss of bacon, charcuterie, cured meats, food, pasture reared, spice route, wagyu | 5 Comments

V Day……..

Posted on February 14, 2014 by richardbosman

I've never been accused of being romantic, nor have I been described as a volatile and reckless person, however I do enjoy a bit of romance, special food (obviously) and hard as it might be to believe I do experience … Continue reading →

Posted in Welcome | Tagged beef, boss of bacon, charcuterie, cured meats, food, pasture reared, Salmon, trout, truffles | 3 Comments

The Great Nitrate Debate….

Posted on February 5, 2014 by richardbosman

One of the questions I get asked most often is wether or not I use nitrates in the curing of my meats. It is a very controversial subject and I will try to put as many facts together in … Continue reading →

Posted in Welcome | Tagged bacon, boss of bacon, charcuterie, cured meats, food, nitrates, pasture reared, preservatives | 5 Comments