Nose to Tail Pork Course - book a date or give it

It's time to book in for your nose to tail pork charcuterie course.

You will be able to come on down to Bray Cured HQ and enjoy a butchery course and curing class with our team, followed by a delicious meal of cured meats.

Here's a recap on the course:

All our courses include

• The sights and smells of the charcuterie - a tour of Bray Cured HQ, 5 mins taxi from Taplow or Burnham station (Elizabeth line)
• Get hands-on and make a variety of meat and charcuterie with our experts
• Take away and enjoy what you make, ready to do it again at home
• A warm welcome with coffee and canapés
• Charcuterie tasting lunches featuring lovely pork

What they'll learn on this course

• The course will last around half a day
• You'll prepare your own bacon, roast pork, sausages and salami
• Learn how to butcher a whole pig the traditional British way, working with our Master Butcher
• See how we break down the pork for charcuterie, roasting and sausages
• Develop your butchery skills with hands-on learning
• Tie and marinade or dry rub prime cuts for frying and roasting
• Prepare your own sausages from scratch
• Learn and use different curing techniques from our Master Charcutier
• Cure your own bacon
• Produce your own signature salami
• Take away your bacon on the day
• While you'll take away your perfectly butchered pork and professional-looking sausages on the day, ready to cook and enjoy at home.

How it works

Click the book a date button, find a date which suits and click to see available slots. When you've found a slot that works for you, book in with a voucher or payment card.