I am an expert bacon curer on the Wiltshire/Oxfordshire border and am happy to do courses for groups of people, or to come to your kitchen and make a bespoke cure for you personally or your food business. Costs depend very much on quantities, how many people I might be teaching if that's the job, and distance to travel.
I am flexible on price though: not everyone has deep pockets.
Nice! What techniques are you using? When I butcher, I generally do both dry and wet cures for hams, or a dry-to-wet cure for bacon. My favorite bacon cure involves brown sugar, sea salt, cracked black peppercorns, a touch of maple syrup and a shot of good whiskey. Berkshires are my favorite hogs to work with, but I don't mind any breed if it's been raised properly and fed/finished well.
I am the bacon whisperer. I will come to your house and fuck you in the pooper then eat your bacon and leave. Before it is consumed it will tell me all of your secrets.