Butcher and Charcuterie Training
Master pork shoulder butchery and charcuterie from inspection to curing. Learn precise breakdown, safe handling, yield planning, and coppa-style dry curing to boost product quality, food safety, and profit in a professional butcher shop. This course equips you with hands-on skills for consistent, high-value production in a small shop setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Butcher and Charcuterie Training gives you practical, step-by-step skills to inspect pork shoulders, set up a safe workstation, and break down bone-in cuts with confidence. Learn precise curing formulas, coppa-style dry curing, temperature and humidity control, sanitation, labeling, yield estimation, and retail-ready packaging so you can produce consistent, safe, high-value charcuterie in a small shop environment.
Elevify advantages
Develop skills
- Pro pork shoulder breakdown: precise bone-in cuts for fresh and cured products.
- Charcuterie cure formulas: safe salt, Prague Powder use, and spice balancing.
- Curing room control: set humidity, temperature, and weight-loss targets fast.
- Food-safe workflow: sanitize, label, and track batches to pro standards.
- Retail-ready presentation: portion, slice, and package shoulder cuts for sale.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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