Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, covering inspection, precise cutting of bone-in portions, safe food handling practices, yield optimisation, and coppa-style dry curing methods. This training enhances product quality, ensures food safety compliance, and maximises profitability for professional butcher shops and small-scale operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course provides hands-on training in butchering pork shoulders, setting up safe workstations, breaking down bone-in cuts accurately, mastering curing recipes, coppa-style dry curing techniques, controlling temperature and humidity, ensuring sanitation, labelling products, estimating yields, and preparing retail packaging for consistent, safe, high-quality charcuterie production in small shop settings.
Elevify advantages
Develop skills
- Master precise breakdown of pork shoulders into bone-in cuts for fresh and cured meats.
- Develop skills in safe charcuterie curing formulas using salt, Prague Powder, and balanced spices.
- Learn to control curing room conditions including humidity, temperature, and weight loss targets.
- Implement food-safe workflows for sanitising, labelling, and batch tracking to professional standards.
- Prepare retail-ready products by portioning, slicing, and packaging shoulder cuts effectively.
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 workload.What our students say
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