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Learn the Art of Meat-Curing from a Charcuterie Master
Gain a new appreciation for the age-old art of meat preparation.
By Matthew Flax • 23 October 2017
They say you should never find out “how the sausage gets made”. Well, that may apply to politics and network television, but not to actual sausages. At least, not when a charcuterie master like Richard Bosman is showing you how it’s done.
His meat-curing workshops provide a fascinating glimpse into the process of meat preparation, and we don’t mean the heavily processed stuff you buy at grocery stores. We’re talking expertly crafted charcuterie platters, the product of precise methods designed to enhance the flavour and texture of the meat.
Meat your Maker
In these meat-curing classes, Richard will guide you through a step-by-step process of preparing sausages, chorizo and bacon. He’ll show you how to choose the correct cuts, slice the meat, apply spices, stuff the sausage, and age the final product.
Included in the ticket price is a cup of coffee on arrival and lunch – a selection of cured meats, accompanied by fresh breads, cheeses, pickles and salads. You will – of course – be able to take home your own meaty creations, along with a few recipes.
Guests are advised to wear old clothing, and to bring an apron and a cooler box.
Diarise these dates for upcoming meat-curing courses:
15 April 2019
Karimba Didier •
Hi Any next course available next year
The Inside Guide •
Hi Karimba,
Thank you for your message. We recommend subscribing to our newsletter for up-to-the-minute news about cool happenings in and around Cape Town. Let me know if you’d like us to subscribe you.
Raphael •
Do you have a short course on making sausages, when is the next one starting and how much is the course
The Inside Guide •
Hi Raphael
We are in the process of getting 2020 dates. Will keep you posted.
Jeanmari King •
I would like to make a booking for 2 to attend the course 15th of april
Nikki Benatar •
Hi Jeanmari
You are through to The Inside Guide. You need to email Richard directly.
Jeanmari King •
Hi! Are there still space available for the 19th of april?
Tando Adams •
Please advise me on sausage – making course
The Inside Guide •
Hi Tando. Unfortunately, Richard Bosman’s meat curing courses have concluded for this season; but watch this space for potential future dates.
Jan Becker •
We are two people who like to attend the workshop on the 4th of May.
Kobus Beukes •
Any workshops/courses planned in the Western Cape?
vanessa •
Richard does a superb weekend course in Prince Albert. Well worth the trip.