Charcuterie with Richard Bosman
Learn how to make your own cured meats at home.
This 2 day course covers the basics of charcuterie including how to break down a pig, how to make prosciutto, coppa, bacon, pancetta and guanciale. During the course we also make sausages, salami and chorizo.
This is a hands on course and at the end you will take home your own bacon, sausages and chorizos. No prior experience is required and we will provide all the equipment and ingredients for the course.
The course includes a light lunch on both days.
Dates: 31 May – 1 June 2019
Cost per participant: R2,000.00
Please contact Nicky du Plessis on firstname.lastname@example.org to book your spot.
The course is held at Boschrivier Farm and Stables.