Artisan Charcuterie Course
This course offers practical skills in charcuterie production, 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 make safe, reliable, top-quality products. You will learn accurate salt measurements, how to use starter cultures, safety planning based on HACCP, heat processing, storage, labelling, and following regulations, with straightforward steps you can use right away to boost quality, shelf life, and readiness for inspections.
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, and ensure product safety.
- Apply HACCP to charcuterie: outline processes, identify critical points, and record safety measures.
- Handle compliance and labelling: adhere to rules, 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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