2 - 4 Sept 2022
CHISWICK HOUSE & GARDENS, CHISWICK
At Bray Cured we mix traditional artisan charcuterie production with new ways of doing things, to create our delicious range of charcuterie items. Every Bray Cured recipe begins in the tiny garden workshop, where we combine rare breed English meats with blends of quality spices and homegrown flavours. Once it’s been tested in the TGW, and refined into the best charcuterie we can create, the recipe goes into production.
Everything we create at Bray Cured is handcrafted. It’s a slow process, where the connection with the food is emphasised. Our relationship with every batch of artisan charcuterie we produce is special. From the selection of the meat, to the grinding, stuffing, curing and drying processes, we work really closely with each batch to make it as good as it can be.
Each batch is individual, requiring understanding and special attention to get the best out of a product which varies greatly, even depending on whether it’s raining outside, whether the weather is warmer or colder. And ultimately it’s about service, as if we were serving you the best charcuterie in our home. So much love goes into the product, and we want that product to give you a wonderful experience.