Words: Kim Chaloner Photographs: Deborah da Silva
In an age where we are generally more aware of the provenance of our food, Richard Bosman abides by traditional principles.
Stepping into Richard Bosman’s Cape Town premises, which fronts vast rooms devoted to salting, curing, drying and slicing, I am reminded of how multi-faceted we are as human beings; and of how the places and spaces we find ourselves in at any given moment are the culmination of events and experiences that have gone before. Each one of us is living history. And so I notice the delightful hand-drawn artworks produced especially for him by his children. They occupy pride of place behind Richard’s sizeable desk – paper-strewn, it hints at the popular demand for his produce. ‘I love you Dad,’ declares the one; ‘Always have a smile on your face,’ instructs the other.
Four years ago this husband, father and businessman who had owned a deli (importing meat products all the way from Italy and Spain, and working most weekends), and who for years had consulted to retailers on the planning, training and managing of systems, took a cue from a family friend, a German fleischmeister, and decided to skip the corporate life. He set up a charcuterie from home. Thanks to his past work experiences, he embraced both the scientific and ‘heart’ processes that his new venture required: Curing salami, salsiccia, coppa, chorizo, pancetta ‘is not an exact science,’ he explains, ‘playing around with ingredients, recipes, temperatures, humidity you get different results.’
Magical combinations of thyme, fennel, salt, pepper, garlic, paprika, chilli and wine infuse bacon, pancetta, sausage, salami, carpaccio and more…
Whatever the delicacy, his philosophy remains consistent and unwavering. In an age where we are generally more aware of the provenance of our food, Richard abides by traditional principles: the Duroc and Large White pigs graze ‘happily’ in open pastures in the Hemel-en-Aarde Valley, reared by pig farmer Charlie Crowther; their feed is locally sourced; the charcuterie processes are all done by hand without the use of chemicals; and there is minimal reliance on machinery. ‘I enjoy what I do, it’s all about having a balance,’ he says. For this master craftsman who enjoys vegetarian food and loves cooking, the path he has followed is both a hobby and a passion. ‘I can sleep well, I know I am doing something with integrity.’
For more information about Richard Bosman’s Quality Cured Meats, visit www.richardbosman.co.za; find his products at Melissa’s The Food Shops, The Food Barn in Noordhoek, Salmon Bar in Franschhoek, The Biscuit Mill in Woodstock, &Union in Cape Town, and Cheese Gourmet in Linden, Jo’burg.
