Butcher and Charcuterie Training
Acquire mastery in pork shoulder butchery and charcuterie, from initial inspection to curing processes. Gain expertise in precise breakdown techniques, safe handling practices, yield planning, and coppa-style dry curing to enhance product quality, ensure food safety, and increase profitability in a professional butcher shop environment.

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.What our students say
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