Charcutier Training
Gain expert charcutier abilities for your butchery: choose meats, perfect recipes, compute cures accurately, and handle safe, steady small-scale output of sausages, pâtés, bacon, and cured meats via straightforward methods, quality controls, and planning aids. Perfect for consistent shop success with trusted products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to plan, make, and manage a select range of fresh, cooked, and cured meat products using basic equipment. You'll master recipe formats, safe curing formulas, meat-fat balances, detailed processes, essential meat science, quality inspections, hygiene standards, and weekly schedules for reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes: pair cuts, fat, and spices for profitable ranges.
- Calculate precise curing: work out salt, cures, and yields quickly and safely.
- Master sausage making: grind, blend, fill, smoke, and chill using compact gear.
- Craft terrines and pâtés: form firm emulsions, shape, cook, cool, and display.
- Implement shop QC: track temperatures, aw, pH, records, and correct texture or colour issues.
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
Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of interest without needing to change platforms... I thank you for everything you do, I've already recommended you to other people...

Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.

Mariana FerresPhotography Student
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Luciana AlvarengaNail Design Student
The platform is fast, simple to use. The diversity of content and complementary videos really help with learning.

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