Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, from initial inspection to final curing. Acquire skills in precise meat breakdown, safe handling practices, yield optimisation, and coppa-style dry curing techniques. These competencies enhance product quality, ensure food safety compliance, and maximise profitability in a professional butcher shop setting, making it ideal for small-scale operations.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This training equips participants with hands-on, step-by-step techniques for inspecting pork shoulders, establishing safe workstations, and confidently breaking down bone-in cuts. Key areas include precise curing recipes, coppa-style dry curing methods, managing temperature and humidity, maintaining sanitation standards, accurate labelling, yield calculations, and professional packaging for retail, enabling production of consistent, safe, and premium charcuterie in compact shop environments.
Elevify Advantages
Develop Skills
- Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
- Master charcuterie curing formulas using safe salt, Prague Powder, and balanced spices.
- Control curing room conditions including humidity, temperature, and weight-loss targets efficiently.
- Implement food-safe workflows for sanitising, labelling, and tracking batches 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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