Butcher and Charcuterie Training
This course teaches mastery of pork shoulder butchery and charcuterie, from initial inspection to final curing. Participants gain skills in precise meat breakdown, safe handling practices, yield planning, and coppa-style dry curing techniques. These abilities enhance product quality, ensure food safety, and increase profitability in a professional butcher shop setting, all tailored for small shop environments.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on, step-by-step expertise in inspecting pork shoulders, establishing safe workstations, and confidently breaking down bone-in cuts. Master exact curing recipes, coppa-style dry curing methods, precise temperature and humidity management, sanitation protocols, labeling requirements, yield calculations, and professional packaging to consistently create safe, premium charcuterie products suitable for small shop retail operations.
Elevify advantages
Develop skills
- Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
- Master charcuterie curing 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 for sanitizing, labeling, and tracking batches to professional standards.
- Prepare retail-ready presentations 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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