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Butcher and Charcuterie Training

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

What will I learn?

Butcher and Charcuterie Training equips you with practical, step-by-step skills to inspect pork shoulders, establish a safe workstation, and confidently break down bone-in cuts. Master precise curing formulas, coppa-style dry curing methods, temperature and humidity management, sanitation protocols, labelling requirements, yield estimation techniques, and retail-ready packaging, enabling you to produce consistent, safe, high-value charcuterie in a small shop setting.

Elevify advantages

Develop skills

  • Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
  • Master charcuterie curing formulas including safe salt, Prague Powder usage, and spice balancing.
  • Control curing room conditions by setting humidity, temperature, and weight-loss targets efficiently.
  • Implement food-safe workflows through sanitisation, labelling, and batch tracking to professional standards.
  • Prepare retail-ready presentation by portioning, slicing, and packaging shoulder cuts for sale.

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

I was just promoted to Prison System Intelligence Advisor, and the course from Elevify was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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