Tag Archives: cured meats

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

A Castles Secrets……

Posted on January 30, 2014 by richardbosman

I have a cooking cousin, Claudia Cabri aka Miss Lunch who lives in Paris (the French one) and runs a cooking school, restaurant, writes cookbooks and is also an artist. She has Sundays off too, would you believe unless … Continue reading →

Posted in Welcome | Tagged beef, charcuterie, cured meats, food, pasture reared, recipes, sabayon, Salmon, secreteats, trout, wagyu | 4 Comments