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Butcher and Charcuterie Training

Butcher and Charcuterie Training
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

This course teaches practical butchery and charcuterie skills, including pork shoulder inspection, safe workstation setup, bone-in cut breakdown, precise curing formulas, coppa-style dry curing, temperature and humidity control, sanitation protocols, labeling, yield estimation, and retail packaging for consistent, safe, high-value products in a small shop.

Elevify advantages

Develop skills

  • Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured items.
  • Expert charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
  • Effective curing room management for optimal humidity, temperature, and weight-loss targets.
  • Professional food-safe practices including sanitation, labeling, and batch tracking.
  • Retail-ready product presentation through expert portioning, slicing, and packaging of 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.
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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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