Charcuterie Making Courses

Come on down to Bray Cured HQ and enjoy a morning curing class with our team, followed by a delicious lunch of cured meats.

All our courses include

• A half day at Bray Cured HQ, 5 mins taxi from Taplow or Burnham station (Elizabeth line)
• Get hands-on and make a variety of charcuterie with our experts
• Take away and enjoy what you make, ready to do it again at home
• Coffee and canapés
• Charcuterie tasting lunch with local wine

On the Chorizo & Salami Curing Course they will also:
Design and mix a spice blend, prepare the cure, blend the sausage filling and stuff into cases using our stuffing machine. We'll keep their prepared salami in our controlled conditions for perfect air-drying and we'll post it out once it's ready to eat.

On the Duck Curing Course they will also:
Joint a whole duck and prepare the parts to use, nose-to-tail. Cure the prepared joints and prepare a delicious pâté. Everything will be ready to takeaway on the day to eat or complete at home.

On the Bacon Curing Course they will also:
Butcher a bacon/pancetta joint from pork ribs, design a spice blend and mix a cure to start their bacon curing. Cold smoke produce. We'll keep their prepared bacon in our controlled conditions for perfect air-drying and we'll post it out once it's ready to eat.

On the Sausage Making Course they will also:
Butcher a portion of pork to make three distinct sausage recipes and styles from around the world. They'll take home around 5kgs of sausages to cook and enjoy. 

How e-gifting works

Gift cards are delivered by email on the day you specify and they contain instructions on how to redeem them. There are no additional processing fees.