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Whether it’s people searching for a ‘butchery course near me’, or a group of friends looking for an unusual foodie experience, we’ve welcomed more than 200 people to Bray Cured for our charcuterie and butchery courses. The aim is always to share some knowledge, have some fun and enjoy some amazing British produce. Here’s a brief guide to the type of thing we get up to on a charcuterie or butchery course at Bray Cured.
All of our courses start with a tour. We show you around the charcuterie, which as well as being the name for the products we make, is the place where we make them. We show you the spaces, take you through the science and the art, look at what happens where, and weigh, feel and smell our way around the products in the drying room.
You’ll need to try some charcuterie to get a feel for what we’re making and the kind of techniques used. We’ll plate up a mixture of whole muscle charcuterie, like bresaola, ham and coppa, alongside salamis and chorizos. They all work well with our local coffee, so we’ll serve it all with that.
Once you’ve settled in and toured the factory, it’s time to make your own charcuterie. Each course is different, so you might make bacon, sausages, ham, confit, stock, scratchings, salami or chorizo. Just pick the course that excites you the most, and roll up your sleeves. It’s practical, so you’ll be working with the produce, from simple ingredients to amazing finished products. Throughout, you’ll be guided and supported by our team, so while you’re free to experiment, you’re never abandoned.
If you’re with us for a butchery course, you’ll work with our Master Butcher to break down venison or hogget from nose to tail. It’s an amazing process, yielding a fantastic range of celebrated and humble cuts. When the breakdown is done, you’ll bone out, trim, tie and roll, make and link sausages, then produce charcuterie. It’s a hands-on process, with our Master Butcher demoing and guiding, before you take matters into your own hands.
No course is complete without a delicious charcuterie lunch. Our team will put together an array of delicious pintxos and canapes, using our charcuterie and other local ingredients, then share the tricks with you so you can put your own spin on them at home.
Of course, you’ll need to take away the fruits of your labour. On butchery courses, that will include your trimmed and tied joints and sausages, while your charcuterie will follow when it’s perfect. That will certainly be the case on a chorizo and salami course, where your creations will remain with us for a few weeks until they are perfectly matured.
Beyond meat, you’ll be taking away great memories, and a range of butchery and curing skills that will expand your repertoire in the kitchen and your know-how around the grazing board. A fantastic food experience you won’t forget.
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