Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie, from inspection to curing. Master precise breakdown techniques, safe handling practices, yield planning, and coppa-style dry curing to elevate product quality, ensure food safety, and increase profitability in a professional butcher shop environment. This course equips you with practical skills for consistent, high-value production in small-scale operations.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Acquire hands-on, step-by-step skills in inspecting pork shoulders, establishing safe workstations, and confidently breaking down bone-in cuts. Master accurate curing formulas, coppa-style dry curing methods, precise temperature and humidity management, sanitation protocols, labelling requirements, yield estimation techniques, and retail packaging to produce reliable, safe, premium charcuterie suitable for small shop settings.
Elevify advantages
Develop skills
- Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
- Master charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
- Control curing room conditions including humidity, temperature, and weight-loss targets.
- Implement food-safe workflows for sanitising, labelling, and batch tracking to professional standards.
- Prepare retail-ready presentations by portioning, slicing, and packaging shoulder cuts for sale.
Suggested summary
Before starting, you can change the chapters and the 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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