Nose to Tail Pork Butchery & Charcuterie Course - Book a Date

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, and leave your salami with us to perfect
• 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.