(•EST. 2009•)

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.