Charcutier Training
Gain expert charcutier abilities for your meat shop: pick the right cuts, perfect recipes, compute cures accurately, and handle safe, steady small-scale output of sausages, pâtés, bacon, and cured meats with straightforward guides, quality controls, and smart planning methods to boost your business.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Charcutier Training course equips you with hands-on skills to plan, make, and manage a select range of fresh, cooked, and cured meat products using basic tools. You'll master recipe formats, safe curing formulas, meat-fat balances, detailed processes, essential meat knowledge, quality inspections, hygiene standards, and weekly schedules for reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes by pairing cuts, fat, and spices for profitable products.
- Calculate salt, cures, and yields precisely and safely for curing processes.
- Develop practical sausage-making skills: grinding, mixing, stuffing, smoking, and cooling with simple gear.
- Create terrines and pâtés through stable emulsions, molding, cooking, chilling, and plating.
- Implement shop-quality checks: track temperatures, water activity, pH, records, and correct texture or colour issues.
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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