Cured Meats & Bacon

Richard Bosman's Quality Cured Meats.

What Richard says about the curing process:

The curing process is based on very traditional methods of preserving meat and while we use nitrates, we use half the recommended amount. We do not use any phosphates, flavour enhancers, colorants or msg.

The pork comes form a farm called Glen Oakes in the Hemel en Aarde valley. The pigs are raised totally on pasture and do not receive any hormones or routine antibiotics. The pastures are barley, clover and grass and the diet is supplemented from time to time with non GMO feed. The pigs are inseminated naturally, born in the pastures and live their whole lives in the fields. The farm has about 500 pigs and cannot sustain any more on the land so production is limited and sustainability is of utmost importance. 

The beef we use for Bresaola and Pastrami comes from the Spier biodynamic farm and is farmed in a similar way.