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Butcher and Charcuterie Training

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

What will I learn?

This course teaches practical skills for inspecting pork shoulders, setting up safe workstations, and breaking down bone-in cuts confidently. You will master precise curing formulas, coppa-style dry curing, temperature and humidity control, sanitation practices, labelling, yield estimation, and retail packaging to produce 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 items.
  • Master charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
  • Control curing room conditions including humidity, temperature, and weight-loss targets.
  • Implement food-safe workflows for sanitising, labelling, and batch tracking to professional levels.
  • Prepare retail-ready products by portioning, slicing, and packaging shoulder cuts effectively.

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

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