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Artisan Charcuterie Course

Artisan Charcuterie Course
from 4 to 360h flexible workload
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, labelling, 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 ageing, 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 labelling: meet regulations, track batches, and extend shelf life.

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 workload
Workload: between 4 and 360 hours

What our students say

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

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