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Butcher and Charcuterie Training

Butcher and Charcuterie Training
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

Acquire hands-on skills to inspect pork shoulders, prepare safe workstations, and expertly break down bone-in cuts. Master accurate curing recipes, coppa-style dry curing methods, precise temperature and humidity management, sanitation protocols, labeling techniques, yield calculations, and professional packaging for consistent, safe, premium charcuterie production in small-scale shop settings.

Elevify advantages

Develop skills

  • Expert pork shoulder breakdown with precise bone-in cuts for fresh and cured items.
  • Master charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
  • Efficiently control curing room conditions including humidity, temperature, and weight-loss goals.
  • Implement food-safe workflows for sanitizing, labeling, 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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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