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featured Butchery and Charcuterie Courses: What to Expect

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...

On Sep 10, 2024 by Alex Mugan 0 comments

What type of meat is salami made from?

Charcuterie Questions that Vex the Internet: What type of meat is salami made from? Another in this critical series for people who want to know more about the charcuterie they...

On Sep 05, 2024 by Alex Mugan 0 comments

What's the difference between pancetta and bacon?

Charcuterie Questions that Vex the Internet: What’s the difference between pancetta and bacon? I would not see the online populace irritated for want of an answer to a cured meat...

On Sep 04, 2024 by Alex Mugan 0 comments

Bresaola in Five Questions

What is bresaola? The word either comes from the Italian word for ‘braise’, perhaps because bresaola tends to be made from braising cuts. Or the Italian word for salt, because...

On Sep 03, 2024 by Alex Mugan 0 comments

Do they make charcuterie in Britain?

Do they make charcuterie in Britain? Well, of course they do, and I don’t just mean because we produce it at Bray Cured. Britain’s charcuterie scene goes back far beyond...

On Sep 03, 2024 by Alex Mugan 0 comments

Holiday Curing: Making £17 Topside into £47 Ribeye

What brought this on? I went on holiday last week. For anyone labouring under the misapprehension that Bray Cured is a curing behemoth with foundations set deep into the foodie...

On Aug 27, 2024 by Alex Mugan 0 comments

What's Culatello di Zibello? And about 12 other culatello questions

Heard of culatello? Pretty soon all the foodies will have, so you might as well read this and get ahead of the trend now.

On Aug 14, 2024 by Alex Mugan 0 comments

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