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Butcher and Charcuterie Training

Butcher and Charcuterie Training
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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