Artisan Charcuterie Course
This course offers advanced, hands-on training in charcuterie production, focusing on curing, fermentation, and safety to produce high-quality, compliant meat products.

4 to 360 hours 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 create safe, reliable, top-quality products. You'll learn accurate salt measurements, starter culture application, HACCP-focused safety protocols, heat processing, storage, labelling, and regulatory adherence, with straightforward steps to boost quality, shelf life, and compliance readiness right away.
Elevify advantages
Develop skills
- Dry-curing expertise: develop cures, manage ageing, and achieve desired textures.
- Fermented sausage techniques: handle starter cultures, pH levels, and pathogen prevention.
- Cooked charcuterie methods: create formulations, emulsify, and ensure product safety.
- HACCP for charcuterie: outline processes, establish critical control points, and record safety measures.
- Compliance and labelling: adhere to regulations, monitor batches, and prolong shelf life.
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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