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Butcher and Charcuterie Training

Butcher and Charcuterie Training
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

This training provides hands-on skills for inspecting pork shoulders, preparing safe workstations, and breaking down bone-in cuts accurately. It covers exact curing recipes, coppa-style dry curing methods, managing temperature and humidity, sanitation practices, labeling, yield calculations, and packaging for retail to create safe, consistent, high-quality charcuterie in small shop settings.

Elevify advantages

Develop skills

  • Proficient breakdown of pork shoulders with accurate bone-in cuts for fresh and cured items.
  • Mastery of charcuterie curing formulas including safe salt usage, Prague Powder, and spice mixes.
  • Effective control of curing environments by setting humidity, temperature, and weight-loss goals.
  • Implementation of food-safe procedures for sanitizing, labeling, and batch tracking to professional levels.
  • Preparation of retail-ready products through portioning, slicing, and packaging shoulder cuts effectively.

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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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