Get stuck with a proper boar

07 October 2015 - 02:03 By Staff Reporter

For the first time the Champagne & Charcuterie bar will be launched at the Handmade Contemporary Fair. Master charcutier Richard Bosman will be serving his nose-to-tail platters accompanied by bubbly from Black Elephant Vintners, a boutique winery in Franschhoek.''This year we're serving wild boar prosciutto, coppa and salami. We're adding bresaola and chorizo to the platter along with rillettes (pork pate), cheeses, crackling and pickles."The boar comes from the west coast," says Bosman.He adds that champagne is a good pairing with prosciutto.''You don't want to overpower the meat. The prosciutto is spiced with salt and a hint of pepper and clove, which works well with champagne."In Bosman's selection this year is a saucisson sec made with black garlic, wild boar fuet and a wild boar cacciatorini.The Handmade Contemporary Fair takes place on the Hyde Park rooftop from Friday to Sunday, sanlamhmc.co.za..

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