Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, covering inspection, precise cutting, safe food handling, yield optimisation, and coppa-style dry curing. This training enhances product quality, ensures food safety compliance, and maximises profitability in a professional butchery setting, ideal for small shop environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for inspecting pork shoulders, preparing safe workstations, and breaking down bone-in cuts accurately. Participants master exact curing recipes, coppa-style dry curing methods, temperature and humidity management, sanitation protocols, labelling practices, yield calculations, and professional packaging techniques to create reliable, safe, premium charcuterie suitable for small-scale butchery operations.
Elevify advantages
Develop skills
- Master precise breakdown of pork shoulders with bone-in cuts for fresh and cured items.
- Develop safe charcuterie curing formulas using salt, Prague Powder, and balanced spices.
- Control curing environments by managing humidity, temperature, and weight loss targets efficiently.
- Implement food-safe processes including sanitation, labelling, and batch tracking to professional levels.
- Prepare retail-ready products by portioning, slicing, and packaging shoulder cuts effectively.
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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