Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie, covering inspection, precise breakdown, safe handling, yield planning, and coppa-style dry curing. This course enhances product quality, ensures food safety, and maximises profits in a professional butcher shop environment.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Acquire hands-on skills to inspect pork shoulders, establish a safe workstation, and confidently break down bone-in cuts. Master accurate curing formulas, coppa-style dry curing techniques, temperature and humidity management, sanitation protocols, labelling, yield estimation, and retail packaging to consistently produce safe, premium charcuterie in a compact shop setting.
Elevify advantages
Develop skills
- Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
- Master charcuterie cure formulas including safe salt, Prague Powder, and spice balancing.
- Control curing room conditions by setting humidity, temperature, and weight-loss targets.
- Implement food-safe workflows through sanitising, labelling, and batch tracking to professional standards.
- Prepare retail-ready presentation by portioning, slicing, and packaging shoulder cuts for sale.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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