Charcutier Training
Gain expert charcutier abilities for your butchery: choose meats, perfect recipes, compute cures accurately, and handle safe, steady small-scale output of sausages, pâtés, bacon, and cured meats via straightforward methods, quality controls, and organisation aids. Ideal for consistent shop success with trusted products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to plan, make, and manage a select range of fresh, cooked, and cured meat products using basic equipment. You'll master recipe formats, safe curing formulas, meat-fat balances, detailed processes, essential meat science, quality inspections, hygiene standards, and weekly schedules for reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes: pair cuts, fat, and seasonings for viable product ranges.
- Perform exact curing calculations: figure salt, nitrates, and yields quickly and securely.
- Master practical sausage making: grind, blend, fill, smoke, and chill using compact tools.
- Craft terrines and pâtés: form firm mixtures, shape, heat, cool, and display neatly.
- Implement shop-quality checks: track temperatures, water activity, pH, records, and correct issues in feel or hue.
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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