Richard Bosman’s Quality Cured Meat

Richard Bosman’s journey began in Hermanus where he ran a successful deli for five years. After this introduction to charcuterie, Richard decided to try his hand at producing Italian and Spanish style cured meats such as Pancetta, Coppa and Prosciutto using traditional salting and drying techniques.

Four years later and based in Cape Town, he now employs eight staff members, dreams of expanding his reach in the Gauteng market and lives by the rule that there are no get-rich-quick solutions. He believes that success comes from financial planning and a lot of patience. More on Richard Bosman’s Quality Cured Meats on http://richardbosman.me/