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

4 to 360 hours of flexible workload
certificate valid 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, premium products. You will learn accurate salt calculations, starter culture application, HACCP-based safety planning, thermal processing, storage, labelling, and regulatory compliance, with straightforward steps to apply right away for better quality, shelf life, and audit preparedness.
Elevify Advantages
Develop Skills
- Dry-curing mastery: design cures, control ageing, and achieve 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 labelling: 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.What our students say
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