Artisan Charcuterie Course
This course offers hands-on training in advanced charcuterie techniques, focusing on safety, quality, and compliance to produce professional-grade cured meats and sausages.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Artisan Charcuterie Course provides practical, advanced training in meat curing, fermentation, and dry-ageing to help you make safe, reliable, top-quality products. You'll learn exact salt measurements, how to use starter cultures, safety planning based on HACCP, heat processing, storage, labelling, and following rules, with straightforward steps to use right away for better quality, longer shelf life, and readiness for checks.
Elevify advantages
Develop skills
- Mastery in dry-curing: plan cures, manage ageing, and achieve desired textures.
- Skills in fermented sausages: handle starter cultures, pH levels, and control of harmful bacteria.
- Techniques for cooked charcuterie: create recipes, emulsify, and ensure product safety.
- HACCP for charcuterie: outline processes, identify critical points, and record safety measures.
- Compliance and labelling: adhere to regulations, monitor batches, and prolong shelf life.
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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