Artisan Charcuterie Course
This course offers advanced, practical training in charcuterie production, focusing on curing, fermentation, and safety to produce professional-quality meats.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Charcuterie Course provides hands-on, advanced training in meat curing, fermentation, and dry-ageing to help you create safe, reliable, top-quality products. You'll learn accurate salt measurements, how to use starter cultures, HACCP safety plans, heat processing, storage methods, labelling, and following regulations, with straightforward steps to boost quality, shelf life, and readiness for inspections right away.
Elevify advantages
Develop skills
- Dry-curing mastery: design cures, control ageing, and achieve desired textures.
- Fermented sausage skills: handle starter cultures, pH levels, and pathogen control.
- Cooked charcuterie techniques: formulate, emulsify, and ensure safe products.
- HACCP for charcuterie: map processes, identify critical control points, and record safety measures.
- Compliance and labelling: adhere to regulations, track batches, and prolong shelf life.
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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