Charcutier Training
Gain expert charcutier abilities for your meat shop: pick the right cuts, perfect recipes, compute cures accurately, and handle safe, steady small-scale output of sausages, pâtés, bacon, and cured meats using simple guides, checks, and planning methods to ensure top quality every time.

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 tools. You will master recipe formats, safe curing formulas, meat-fat balances, detailed processes, essential meat knowledge, quality inspections, hygiene standards, and weekly schedules for reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes: pair meats, fats, and seasonings for profitable products.
- Master curing calculations: figure salt, cures, and yields quickly and safely.
- Build sausage-making skills: grind, blend, fill, smoke, and chill using basic gear.
- Craft terrines and pâtés: create firm mixes, shape, cook, cool, and display nicely.
- Implement shop quality control: track temperatures, moisture, acidity, records, and correct issues.
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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