Bray Cured Reviews 

We had a ball! A lovely group making salamis, chorizo, sausages and duck. A easy flowing day, an entertaining tour, and a hands-on session taking things from raw material to a salami ready to ferment and age. Good charcuterie snacks, free flowing coffee and a glass of something nice at the end. There was also a gluten and soya free option for one of the attendees. An enjoyable low key entertaining and tasty half day session! Dave was a legend, bringing us firmly into his world and exerting patience and dry humour throughout chorizo stuffing, careful duck butchery and sausage linking! It’s a lovely functional, light and airy space in which to settle in, eat cured meats and giggle. Can’t wait for the pepperoni and fennel saucisson to land in the post once ready!

Brilliant day, highly recommend.

This was a really informative and enjoyable day. I learnt more about Charcuterie in two hours from Alex than I'd gleaned from other sources in the past couple of years and watching Dave butcher the Venison carcass was just as interesting and, at the time, very helpful (I hope I can remember most of it!!). Whoever would have thought creating a string of sausages could be so much fun - especially with a group of cack-handed people like us!!
Thanks to everybody involved at Bray, and my co-attendees for such a good day.

I went on the deluxe charcuterie course and had a great day. After a tour of the facility and information on the science of making salami, we were guided through making our own. I prepared wild garlic salami and a piece of air-dried ham. These will be dried at Bray and posted to me when ready. We had a great teacher! The refreshments were excellent. I thoroughly enjoyed the whole experience.

I visited Bray Cure last Saturday. It was venison based course. I rated the experience as First Class. My son Stuart & his wife Sarah came along too.
Alex the owner welcomed us at the door, serving tea & coffee once everyone was seated. We were then served samples of Bray Cured's excellent products whilst Alex gave us an in-depth history of Charcuterie with several references to books & differences in Charcuterie across Europe.
We then donned aprons & were taken on a guided tour of the production areas, where Alex explained each stage of the various processes. All most interesting but a lot of information to take in.
Returning to the demo area , Master Butcher , David took us through the jointing process for butchering a medium sized Fallow Deer carcass. Once jointed , David proceeded to boning & preparing the meat for the kitchen. David welcomed questions along the way & related the various cuts (which have their own names specific to venison) to those more usually used in the meat industry for lamb, beef etc. As a group we ended by assisting David in cutting, boning & preparing both a whole steak cut for curing, followed by mincing & preparing a sausage mix. finally we made sausages with this mix & were shown how to "link" sausages for display.
A Steak Tartare of venison fillet was served , then further sample refreshments with wine, beer or soft drinks before departure with a large, & very generous box of prepared meat cuts, joints, & sausages for each course participant.
A wonderful day out passing on many useful skills for kitchen & home butchery.

Incredibly knowledgeable and friendly experience. Would highly recommend.

I had a fantastic experience at the Salami making course. Alex was an excellent host and has an incredible knowledge around charcuterie. Equally Dave showcased his brilliant butchery skills in helping create our very own and unique salami and some sausages too. The whole set up and tour was well organised and I had a brilliant time whilst there. I’d highly recommend as a fun and rewarding experience

Great day with Alex and David, learned loads and took home some quality meats.

Good session. Very informative and packed with good information and explanations. Excellent sausages made. Good value and good fun.

Really enjoyable day at Braycured, learning all about charcuterie and butchery with great demos and lots of lovely samples to taste.

What a great day. Very interesting. Alex told us all about the history, science and different european traditions of charcuterie and gave us a tour of the prep rooms and fridges. Then Dave showed us how to butcher the rear quarter of a beef. We made sausages, took home a box of steaks, roasting joints, charcuterie packs and of course sausages. We had some delicious tasting boards. And there was coffee, tea, wine, and great beer.

Alex and the team were simply exceptional. Knowledge, butchery and amazing Beef 🥩 to take home. I’ve done a few of these courses and this is simply…. the BEST. Thanks and I’ll be back for the Venison course soon….. for the Hunch of Venison 😉 Dominic

The team were thorough, knowledgeabke and welcoming

The passion of the team at Brae Cured is evident at the welcome. These are artisans, sharing a wealth of knowledge and expertise, quality focussed. A gift from my Spanish partner Teresa, it was a most excellent experience. Now to replicate the Chorizo and Lomo at home, perhaps with a little help from Brae Cured.....

Alex was informative and witty. Dave the butcher was great! Very relaxed day and great food and take away
Thoroughly recommended

Two of the products contained extremely fatter meat and while the flavour was good the overall experience and product was poor.

Slices are difficult to separate. Too fatty.

Good product delivered on time

Bought as a birthday present for my brother-very well received, thoroughly enjoyed contents! Would definitely buy again.