Richard Bosmans Quality Cured Meats

Address

16 Scheckter Road, Killarney Gardens

Since 2009, Richard Bosman’s Quality Cured Meats has been producing exceptional Italian and Spanish style charcuterie using traditional methods of salting and drying. Special partnerships with selected farmers allow the small factory to source the very best pasture-reared animals, delivering superior quality and flavour to the meat. With a philosophy of interfering as little as possible with the meat, Bosman and his team rely on quality and time to make the magic happen. The meat is hand-salted, hung and cured for 2 – 12 months, resulting in delicious, artisanal fare that’s well worth the wait.

Richard offers a huge range of charcuterie including bacon, prosciutto, pancetta, salamis guanciale (an indulgence made from pig cheeks), duck and pork rillettes, bacon salt, wine gums with real wine (!) and more. All these products are made at his facility in Cape Town, where he emphasises using every part of the pig, both to honour the animal and for practical profitability.

He really cares about the _*provenance*_ of his meat. He now sources his pork from none other than 🐖Lowerland and his beef from 🐄 Langside farmers - His meat is hand-salted, hung and cured for 2 – 12 months, resulting in delicious, artisanal fare that’s well worth the wait.

It is important to note that does use nitrates/nitrites to preserve his meat. He has written a guide on this (https://bit.ly/RB-nitrates) that suggests that the focus should be on factors such as the temperature and conditions in which nitrites are used, rather than solely blaming nitrates and nitrites as carcinogens. 

Sourcing & Ingredients

• Richard Sources his beef from grass fed cows from Langside Meats and his pork from pasture raised pigs from Lowerland Farm.
• Richard uses nitrites and nitrates in the preparation of his meats.