COURSES

Half a day at Bray Cured, near Taplow station, just outside London. Book a date, or give one. Giving one? By post or by email

Chorizo & Salami Course Blend your spices, mix a cure and make your own salami or chorizo. Then lunch.

£120 a place BOOK OR GIVE

Sausage Making Course Three kinds of sausage, from pork butchery to the stuffing machine. Then lunch.

£120 a place BOOK OR GIVE

Deluxe Charcuterie Course Both key techniques: a whole-muscle cure and your own signature salami. Then lunch.

£145 a place BOOK OR GIVE

Beef Butchery Course Butcher a beef hindquarter with our Master Butcher, then make beef charcuterie.

£199 a place BOOK OR GIVE

Nose to Tail Pork Course Butcher a whole pig the traditional British way, then cure bacon and make salami.

£199 a place BOOK OR GIVE

Venison Butchery Course Butcher a whole wild venison, then make your own venison charcuterie.

£175 a place BOOK OR GIVE

GIVING A COURSEThey choose the date