Charcutier Training
Gain mastery in charcutier techniques for your butcher shop. Select prime cuts, balance recipes perfectly, compute safe curing ratios, and manage reliable small-batch production of sausages, pâtés, bacon, and cured meats. Follow clear protocols, perform essential quality checks, and use effective planning tools to ensure consistency and profitability.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Charcutier Training equips you with hands-on skills to plan, produce, and manage a select range of fresh, cooked, and cured meat specialties using basic equipment. Master recipe formulation, accurate curing calculations, optimal meat-to-fat ratios, detailed production steps, and fundamental meat science principles. Plus, implement quality assurance, food safety measures, and weekly scheduling for reliable, customer-approved products that drive profits.
Elevify advantages
Develop skills
- Design charcuterie recipes by matching cuts, fat, and spices for profitable products.
- Calculate salt, cures, and batch yields precisely and safely.
- Develop hands-on sausage skills: grind, mix, stuff, smoke, and cool using small equipment.
- Master terrines and pâtés: create stable emulsions, mould, cook, chill, and present.
- Implement shop-ready quality control: monitor temperatures, water activity, pH, logs, and correct texture or colour issues.
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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