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Artisan Charcuterie Course

Artisan Charcuterie Course
flexible workload of 4 to 360h
valid certificate in your country

What will I learn?

The Artisan Charcuterie Course delivers practical, high-level training in meat curing, fermentation, and dry-aging so you can produce safe, consistent, premium products. Learn precise salt calculations, starter culture use, HACCP-based safety planning, thermal processing, storage, labeling, and regulatory compliance, with clear steps you can apply immediately to improve quality, shelf life, and audit readiness.

Elevify advantages

Develop skills

  • Dry-curing mastery: design cures, control aging, and hit target textures.
  • Fermented sausage skills: manage starter cultures, pH, and pathogen control.
  • Cooked charcuterie techniques: formulate, emulsify, and validate safe products.
  • HACCP for charcuterie: map processes, set CCPs, and document safety steps.
  • Compliance and labeling: meet regulations, track batches, and extend 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
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the Elevify course was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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