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That's us. Happy charcutiers outside a little factory in the woods.
At Bray Cured we mix traditional artisan charcuterie production with new ways of doing things, to create our delicious range of charcuterie items. We started in a garden a couple of years ago, and gradually outgrew the initial workshop, and then the collection of modular buildings and sheds which sprouted around it.
From there, we opened our first factory, and one of us became three of us, became more. Now we have the space to produce one of the larger charcuterie outputs in the UK, we remain committed to handmaking our products in small batches.
Everything we create at Bray Cured is handcrafted. It’s a slow process, where the connection with the food is emphasised. Our relationship with every batch of artisan charcuterie we produce is special. From the selection of the meat, to the grinding, stuffing, curing and drying processes, we work really closely with each batch to make it as good as it can be.
Each batch is individual, requiring understanding and special attention to get the best out of a product which varies greatly, even depending on whether it’s raining outside, whether the weather is warmer or colder. And ultimately it’s about service, as if we were serving you the best charcuterie in our home. So much love goes into the product, and we want that product to give you a wonderful experience.
How you feel when you taste our charcuterie is the reason why Bray Cured is in business. To make that experience perfect, when you browse our best charcuterie online, you’ll see as much info as we can give you about the product, including how it was made and how our version is a little bit different and special. We also give you tasting notes, and spend time testing (great hardship) wine and beer pairings for each product, as we want you to have all of the information you need to create great charcuterie experiences wherever you are.
We take so much care over each batch of artisan cured meat, and we're constantly creating new cured meat delights, so we never build big stockpiles. Our products are here for a good time, not a long time, and when they’re gone, they stay gone for a while. They call it slow food for a reason! So, snap up your favourites quickly and savour every slice.
Bray Cured was founded in 2021, when we turned more than a decade of experience creating cured sausage and artisan deli meats into a proper business. For years, we’d been producing small batches of Great British charcuterie for family, friends and private requests, so to finally incorporate Bray Cured, with the aim of bringing new British charcuterie to more charcuterie lovers, was brilliant.
We’re a small, artisan producer. Everything we hand craft is made from the best ingredients we can source, and produced in tiny quantities, which are gone when they’re gone. It’s about passion for Great British charcuterie. We make artisan deli meats for the people who love them, people looking for something different and special. It’s the chance to make charcuterie lovers smile that gets us in the kitchen every day, putting our passion into every batch of every product.
Charcuterie is magical. A combination of simple ingredients, with quality meats at the centre, with time and patience become something special. Bray Cured brings a new approach to the traditional, time-honoured practice of charcuterie making. Working in small batches, we are able to experiment in everything. Flavours, ingredients, textures, we tweak them all, releasing the very best for charcuterie lovers to enjoy.
Alex founded Bray Cured because, “calling myself a charcutier puts a smile on my face every day”.
“The business is powered by passion for the product,” Alex says. “We love to create new things, perfect them, and share them. That’s what it’s all for.”
It’s a family business too, and the family is growing in multiple ways. When we first wrote this, Alex's sons were 3 and 18 months, and fulfilled the roles of factory manager and sausage tester. Now 6 and 4, Arthur looks after loyalty scheme merch ideas and Auden has graduated to air-dried ham, which he regards as his private reserve. We're not sure how he'll feel when he finds out it is on general sale. Little Patrick is in the recruitment pipeline, but he's a bit small to put to work just yet. The boys' mum Katherine, an experienced manufacturing engineer, ensures that Bray Cured’s artisanal, experimental soul is combined with outstanding quality and consistency in production.
Meanwhile, our work family has grown, with the addition of Charles, David and Jo. Their stories are below. If you meet them, you'll understand everything about Bray Cured in a heartbeat. They love the business of handmaking artisan food. Really. You'll just get it when you meet them.
A chef, a pâtissiere, a cheese-expert, a charcutier. Jo's culinary experience is as broad as her smile, and her expertise is key to Bray Cured's pairings, hampers and production. Nobody knows more about combining our meat with local cheese and wine. Jo is a stickler for kitchen discipline, and keeps the more 'artistic' members of our troupe in check and on task.
A technical whizz with an operations background, Charles' initial experience in charcuterie was as an eater, and that was some vast experience indeed. Responsible for our fulfilment, factory and account management, we're lucky to have such a talented professional in an operation of this size.
David has forgotten more about butchery than most butchers working today ever knew. He's a whole-carcass butcher who has seen it all, in every setting, and is now, 50 years into his career, adding continental-style charcuterie to his extensive repertoire. He's a wonderful teacher, and a key part of our charcuterie and butchery courses too.
Alex founded Bray Cured in 2021 in his garden, finally putting 15 years' charcuterie-making experience to professional use again. A sometime MBA graduate, medieval historian and HR consultant, the road to Bray Cured was a winding one for him. His charcuterie knowledge is encyclopaedic, and he shapes the product range at Bray Cured.
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