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Butcher and Charcuterie Training

Butcher and Charcuterie Training
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor of the Prison System, and the course from Elevify was crucial for me to be chosen.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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