Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, from initial inspection and precise bone-in breakdowns to safe curing techniques like coppa-style dry curing. Master workstation safety, environmental controls, sanitation, yield planning, labeling, and professional packaging to ensure top-quality, food-safe products that enhance profitability in a butcher shop setting.

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.What our students say
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