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Butchery and Charcuterie Course

Butchery and Charcuterie Course
4 to 360h flexible workload
certificate valid in your country

What will I learn?

You will learn how to safely set up a butchery workspace, select and maintain professional tools, and break down whole carcasses of beef, pork, lamb, veal, and poultry into accurate retail cuts. You will master sausage making, forcemeat production, dry curing, wet brining, smoking, air-drying, and fermentation. The course also covers classic and global charcuterie traditions, flavor science, and sensory evaluation. You will finish with the operational knowledge to manage inventory, develop HACCP plans, merchandise products, and price your work for profit.

Elevify advantages

Develop skills

  • Beef and Pork Fabrication: Break down whole carcasses into retail cuts with minimal waste.
  • Curing and Smoking: Formulate dry cures, wet brines, and smoke profiles for safe preservation.
  • Sausage and Forcemeat Production: Produce fresh, emulsified, and fermented sausages from scratch.
  • Charcuterie Costing: Calculate yield percentages and price products for real-world profitability.

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.
Workload: between 4 and 360 hours

What our students are saying

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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.
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