Butcher and Charcuterie Training
Gain mastery in pork shoulder butchery and charcuterie production, from initial inspection through to curing processes. Develop expertise in precise cutting techniques, safe food handling, yield optimization, and coppa-style dry curing to enhance product quality, ensure food safety, and increase profitability in professional butcher operations.

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.What our students say
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