Bray Cured Recenzje 287

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.

Fantastic day spent with the Bray cured team recently. Alex and Dave are so knowledgeable and welcoming. My husband and I both loved the experience. We learnt so much about Venison butchery which we will be putting into practice at home. Lovely and unexpected extra touches with samples of their fantastic products to taste throughout the day and a huge take home box of various cuts of Venison which will feed the family all week. Really enjoyable day. Many thanks to the team!!

Alex and his team are a cut above the rest. The butchery course with Dave was fantastic, an afternoon of skill, dexterity, fun and deliciousness.
Bray cured are number 1 in taste and experience, thank you.

Another great day at Bray Cured. We recently completed the Sausage Making course, and Nose to Tail was just as good. As well as seeing a whole pig skilfully butchered into all the cuts, Alex explains the whole journey and history of charcuterie production throughout the day.
Will be back!

Lovely atmosphere with very friendly and knowledgeable team. Came away with smiles, knowledge and 3.5kg of sausages!