Butcher and Charcuterie Training
This course equips participants with comprehensive expertise in pork shoulder butchery and charcuterie production, covering everything from initial inspection and precise bone-in breakdowns to safe handling practices, yield optimization, and coppa-style dry curing techniques. Designed for professional butcher shops, it emphasizes boosting product quality, ensuring food safety compliance, and enhancing profitability through practical, step-by-step training tailored for small operations.

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.What our students say
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