- Learn how to cure meat
- Tour of the charcuterie factory
- Take home recipes
- Take home the product that you made
- Taste a selection of cured meats for lunch
09h00 – 14h30 (5 hours 30 minutes)
- 16 February 2018 (SOLD OUT)
- 2 March 2018 (SOLD OUT)
- 4 May 2018 (SOLD OUT)
- 18 May 2018 (SOLD OUT)
- 8 June 2018 (ONLY FEW LEFT)
- 27 July 2018 (ONLY FEW LEFT)
- 24 August 2018 (ONLY FEW LEFT)
- 7 September 2018 (ONLY FEW LEFT)
- 28 September 2018 (ONLY FEW LEFT)
R900 per person (Min 10 people per booking, Max 12)
Imagine the bragging rights you’ll earn when telling your friends the platter of cured meats they’re snacking on actually weren’t bought from the deli down the road. Up for the task of introducing you to the age old tradition of curing meat is Richard Bosman, one of South Africa’s most respected charcuterie masters.
For Richard, making top-notch charcuterie comes down to using traditional salting and air-drying methods and only the best quality meat (he uses only local, pasture-reared pigs). But you’ll find out all of this first hand at his interactive charcuterie-making workshop.
Gathering in the morning at Richard’s factory, you’ll be welcomed with a cup of coffee followed by a tour of the premises, getting a glimpse of what goes into producing his legendary prosciuttos, lardons, chorizos, salamis and more. And then the real hands-on fun starts. Richard will take you through the steps of properly butchering a pig and which cuts are used for which types of charcuterie, before teaching you how to make your own bacon, chorizo and pork sausage.
You’ll learn everything from how to slice, grind and spice the meat to stuffing the sausage cases and aging your meaty creations. Lunch is a laid-back affair starring – surprise, surprise – a spread of Richard’s charcuterie complemented by fresh breads, cheeses, pickles and salads. The day is wrapped up with a question and answer session with Richard, and then you get to go home with a set of recipes and the charcuterie products you made. How’s that for bringing home the bacon?