What Can I Expect

Meat lovers will adore these butchery and charcuterie workshops in Berkshire! Join the master butcher and the charcutier at Bray Cured for a half-day experience working with venison or hogget.

Bray specialises in small-batch meat products, including prime cuts and in-house-cured meats. Only the best rare-breed and heritage-breed meat is used, to ensure the most flavoursome results, all handcrafted at their ‘factory in the woods' in Berkshire.

Working with Bray's highly experienced Master Butcher, you will learn how to get cuts such as loin, chops and racks, combining knife skills and butchery. You'll also work with the skilled charcutiers, learning all about the process of drying and curing meat.

Hogget, which is halfway between Lamb and Mutton, is a great meat for cuts, but also making cured meats like salami and bresaola. Venison is certainly an acquired taste, but it really is a fantastic, richly-flavoured and textured meat. As well as charcuterie, the prime cuts are superb simply fried or roasted. Again, your butcher and charcutier hosts will teach you all the techniques you need.

By the end of the four or so hours with the Bray team, you will have learned butchery skills and participated in the curing process. Those dried meats, once cured, will be posted out to you.

These informative, hands-on and convivial butchery and charcuterie workshops at Brays in Berkshire conclude with a meat of cured meats (what else!). Places are limited to six per group, so book your workshop spot now. 

When Is It Available

• Selected dates throughout the year
• Courses run from 9.30am until 1.30pm

Suitable For

• Minimum age 16

Spectators

• Not suitable for spectators