Charcutier Training
Gain expert charcutier abilities for your butcher shop by choosing the right meat cuts, perfecting recipes, figuring out curing amounts, and handling safe, steady small-scale production of sausages, pâtés, bacon, and cured meats. Follow simple guides, do quality checks, and use planning methods to ensure top results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for planning, making, and managing a select range of fresh, cooked, and cured meat products using basic equipment. You'll master recipe formulas, safe curing measurements, meat-to-fat balances, detailed processes, essential meat science principles, quality inspections, hygiene standards, and weekly schedules to produce reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes by pairing cuts, fat, and spices for good profits.
- Calculate salt, cures, and yields accurately and safely for curing.
- Practice sausage making: grinding, mixing, stuffing, smoking, and cooling with basic tools.
- Create terrines and pâtés through stable mixes, shaping, cooking, cooling, and display.
- Perform shop quality control by tracking temperatures, moisture, pH, records, and correcting issues.
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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