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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 skills for inspecting pork shoulders, setting up safe workstations, breaking down bone-in cuts, precise curing formulas, coppa-style dry curing, temperature and humidity control, sanitation, labeling, yield estimation, and retail packaging to produce safe, high-value charcuterie in small shops.

Elevify advantages

Develop skills

  • Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured meats.
  • Master charcuterie curing formulas including safe salt, Prague Powder, and spice balances.
  • Control curing room conditions by setting humidity, temperature, and weight-loss targets.
  • Implement food-safe workflows for sanitising, labelling, and tracking batches to professional standards.
  • 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.
Workload: between 4 and 360 hours

What our students say

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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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