Artisan Charcuterie Course
This course offers advanced, hands-on training in charcuterie techniques, focusing on curing, fermentation, and safety protocols to produce high-quality, compliant meat products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Charcuterie Course provides hands-on, advanced training in meat curing, fermentation, and dry-ageing to help you create safe, reliable, top-quality products. You'll master exact salt measurements, starter culture application, HACCP safety protocols, heat treatment, storage methods, labelling, and legal standards, with straightforward steps to boost product quality, longevity, and inspection preparedness right away.
Elevify advantages
Develop skills
- Master dry-curing: plan cures, manage ageing, and achieve desired textures.
- Develop fermented sausage expertise: handle starter cultures, pH levels, and pathogen prevention.
- Learn cooked charcuterie methods: create recipes, emulsify mixtures, and ensure product safety.
- Apply HACCP to charcuterie: outline processes, identify critical points, and record safety measures.
- Handle compliance and labelling: follow regulations, monitor batches, and prolong shelf life.
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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