Hands-on and in-depth learning plus factory tour & tastings - with 100% five stars reviews
Sustainable meat, and forgotten nose-to-tail techniques for your kitchen
Next-level meat & charcuterie secrets from 17-time Great Taste award-winning experts
e-Gift Cards for Duck, Chorizo and Sausage Courses. Come on down to Bray Cured HQ and enjoy a morning curing class with our team, followed by a delicious lunch of... Read More
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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
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.
By participant reviews, the UK’s highest-rated butchery and charcuterie courses.
Master the art of nose to tail butchery and charcuterie from sustainable sources.
Let the passion, creativity and skill of our master butchers and charcutiers fuel your own.
The know-how, interactivity and take-aways really flow, giving you unmatched value.
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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
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.