Ham Curing and Tasting Course
Master professional ham curing, carving, and tasting. Learn anatomy, knife skills, safety, plating, and sensory evaluation to serve perfect slices, reduce waste, and elevate your butchery into a premium ham experience clients remember. This course equips you with practical expertise to handle dry-cured hams confidently in any professional setting.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Ham Curing and Tasting Course provides precise, practical skills to handle premium dry-cured hams with confidence. Learn essential knives, sharpening, safety, workstation setup, and temperature control, then advance to professional slicing, trimming, and waste reduction. Conclude with guided tastings, sensory vocabulary, plating, and service scenarios that enhance flavour, presentation, and guest experience across various settings.
Elevify advantages
Develop skills
- Precision ham slicing: master ultra-thin, even slices for premium service.
- Professional ham setup: trim, bone, and mount hams safely with minimal waste.
- Ham quality grading: identify anatomy, cure level, and maturity like a pro.
- Sensory ham tasting: describe flavour, aroma, and texture to educate customers.
- Elegant ham plating: control temperature, portions, and visuals for top-tier service.
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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