Charcutier Training
Gain expert charcutier abilities for your butcher shop by choosing meats, crafting balanced recipes, computing cures accurately, and conducting safe, uniform small-scale production of sausages, pâtés, bacon, and cured meats. Follow precise guidelines, perform quality controls, and use planning methods to ensure top results and business success.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for planning, making, and managing a select range of fresh, cooked, and cured meat products using basic equipment. You will master recipe formats, safe curing formulas, meat-to-fat balances, detailed processes, essential meat science, quality inspections, hygiene standards, and weekly schedules to produce reliable, profitable items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes by pairing meats, fats, and seasonings for cost-effective products.
- Perform exact curing calculations for salt, nitrates, and yields quickly and securely.
- Develop practical sausage techniques: grinding, mixing, stuffing, smoking, and cooling with compact tools.
- Create terrines and pâtés through stable emulsions, shaping, cooking, cooling, and display.
- Implement shop-quality controls: track temperatures, water activity, pH, records, and correct issues in texture or colour.
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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