Butcher and Charcuterie Training
This course teaches mastery of pork shoulder butchery and charcuterie production, from initial inspection to final curing. Participants gain skills in precise meat breakdown, safe handling practices, yield planning, and coppa-style dry curing techniques. Designed for professional butcher shops, it enhances product quality, ensures food safety compliance, and maximises profitability through consistent, high-value outputs in small-scale environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire hands-on, step-by-step expertise in inspecting pork shoulders, establishing safe workstations, and confidently breaking down bone-in cuts. Master exact curing recipes, coppa-style dry curing methods, precise temperature and humidity management, rigorous sanitation protocols, accurate labelling, yield calculations, and professional packaging for retail. Produce reliable, safe, premium charcuterie suited to small shop operations.
Elevify advantages
Develop skills
- Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
- Master charcuterie cure formulas using safe salt, Prague Powder, and balanced spices.
- Control curing room by setting humidity, temperature, and weight-loss targets efficiently.
- Implement food-safe workflow through sanitizing, labelling, and batch tracking to professional standards.
- Prepare retail-ready presentation by portioning, slicing, and packaging shoulder cuts for sale.
Suggested summary
Before starting, you can change the chapters and 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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