Charcuterie and Home Meat Curing Course with Richard Bosman
What you'll learn
- How to make cured meats at home
Learn how to debone a pig and make a variety of cured products including prosciutto, coppa, bacon, pancetta, sausages, salami and chorizo. Each lecture contains the process and recipes you need to make dry cured meats at home. This course is aimed at home enthusiasts who enjoy making their own food. I have been making charcuterie for the past 12 years in South Africa and share my passion and what I have learned in this course. I started out making cured meats as a hobby and have turned it into a career. We also include some beef recipes and will be adding cooked recipes such as gammon, rillettes and pastrami. The course is divided up into sections for easy referral during production. We also cover the requirements for cold smoking, drying conditions as well as the chemistry behind the curing process.
Charcuterie is the art of of curing and cooking meats. It was invented to preserve meat before the advent of refrigeration and dates back to roman times. Today it is practiced to provide the flavours that come about from the preserving process. The word charcuterie is derived from the French "char cuit" which means cooked meat and even today in France, a guild of charcutiers exists.
The course is broken down as follows:
Lesson 1 - Block Work
Lesson 2 - Bacon and Pancetta
Lesson 3 - Coppa, Culatello and Prosciutto
Lesson 4 - Sausages
Lesson 5 - Salami and Chorizo
Lesson 6 - Curing Requirements
Lesson 7 - Cold Smoking Requirements
Who this course is for:
- Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made
Born in South Africa and raised in Cape Town, Richard developed a love of food at an early age but only really started cooking when he left home. Cooking was just a hobby as he first completed an honors degree in Information Systems and then pursued a career in Retail, initially with Marks & Spencer and subsequently Woolworths. Deciding to take the plunge in 2004 and enter the hospitality world, Richard bought a delicatessen in Hermanus and spent five years creating a host of different menus, products and selling a range of imported cured meats.
With the help of fleishmeister Walther Haller, he started making charcuterie at home and selling it in the delicatessen. Based on this early success he decided to focus on curing meats and opened a charcuterie in Cape Town in 2009. Sourcing the finest quality pasture reared pork was one of the key elements of the business and Richard produced the first range of pasture reared cured pork products commercially available in South Africa. in 2020 our bacon, prosciutto and salami were all awarded gold medals at the Aurora International Taste Challenge. With a customer base of over 100 outlets in South Africa Richard has turned his attention to teaching and has run many successful charcuterie courses in South Africa.