Richard Bosman teaches you how to make your own charcuterie over a weekend.
Date: 24-25 April 2020
Time: 09h00 – 16h00
Venue: Boschrivier Farm, Wittedrift
Cost: R4,400.00 /person
These run from Friday morning until Saturday afternoon. This is hands on and more 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.
Contact Nicky du Plessis on email@example.com or +27 (0)83 703 6669 to book.