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:
2 February 2018
2 March 2018
4 May 2018
Location 16 Scheckter Road, Killarney Gardens