Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, from initial inspection through to curing processes. Develop precise cutting techniques, safe food handling practices, yield optimisation strategies, and coppa-style dry curing methods to elevate product quality, ensure food safety compliance, and increase profitability in a professional butchery environment.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for inspecting pork shoulders, safe workstation setup, and breaking down bone-in cuts confidently. Master exact curing recipes, coppa-style dry curing, temperature and humidity management, sanitation protocols, labelling, yield calculations, and retail packaging to create consistent, safe, premium charcuterie in a small butchery setting.
Elevify advantages
Develop skills
- Proficient pork shoulder breakdown with accurate bone-in cuts for fresh and cured items.
- Expert charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
- Efficient curing room management for optimal humidity, temperature, and weight-loss monitoring.
- Professional food-safe processes including sanitation, labelling, and batch tracking.
- Retail-ready product presentation through expert portioning, slicing, and packaging of shoulder cuts.
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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