Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, covering inspection, precise cutting, safe food handling, yield optimisation, and dry curing techniques like coppa. Enhance product quality, ensure food safety compliance, and increase profitability in a butcher shop setting through practical, professional training.

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, preparing safe workstations, and breaking down bone-in cuts accurately. Participants master curing recipes, coppa dry curing methods, humidity and temperature management, hygiene practices, labelling, yield calculations, and professional packaging to create safe, premium charcuterie suitable for small-scale retail operations.
Elevify advantages
Develop skills
- Proficient breakdown of pork shoulders with accurate bone-in cuts for fresh and cured items.
- Master charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
- Control curing environments by managing humidity, temperature, and weight loss targets efficiently.
- Implement food-safe processes including sanitation, labelling, and batch tracking to professional levels.
- Prepare retail-ready products by portioning, slicing, and packaging shoulder cuts effectively.
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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