Artisan Charcuterie Course
This course offers hands-on training in advanced charcuterie techniques, focusing on safety, quality, and regulatory compliance to produce professional-grade cured meats and sausages.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Charcuterie Course provides practical, advanced training in meat curing, fermentation, and dry-aging to help you create safe, reliable, high-quality products. You will learn accurate salt measurements, use of starter cultures, safety planning based on HACCP, heat treatment, storage methods, labelling, and following regulations, with straightforward steps to apply right away for better quality, longer shelf life, and preparation for inspections.
Elevify advantages
Develop skills
- Dry-curing mastery: design cures, control aging, and hit target textures.
- Fermented sausage skills: manage starter cultures, pH, and pathogen control.
- Cooked charcuterie techniques: formulate, emulsify, and validate safe products.
- HACCP for charcuterie: map processes, set CCPs, and document safety steps.
- Compliance and labelling: meet regulations, track batches, and extend shelf life.
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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