Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, from initial inspection through to curing processes. The training covers accurate meat breakdown techniques, safe food handling methods, yield planning strategies, and coppa-style dry curing to enhance product quality, ensure food safety, and increase profitability in a professional butcher shop environment. Ideal for aspiring butchers seeking hands-on experience.

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 workloadWhat our students say
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