Charcutier Training
Gain expert charcutier techniques for your meat shop: pick the right cuts, adjust recipes perfectly, compute safe curing amounts, and handle secure, steady small-scale making of sausages, pâtés, bacon, and preserved meats using simple guides, quality controls, and planning methods to ensure top results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This training builds hands-on abilities to prepare, make, and manage a select group of fresh, cooked, and cured meat products using basic tools. You will cover recipe basics, safe salt calculations, meat and fat balances, detailed steps, essential meat knowledge, quality testing, safety measures, and weekly schedules for reliable, money-making items that customers rely on.
Elevify advantages
Develop skills
- Design charcuterie recipes by pairing meats, fats, and seasonings for good profits.
- Calculate salt, curing agents, and yields accurately and without risk.
- Practice sausage making: grinding, mixing, filling, smoking, and cooling with basic gear.
- Create terrines and pâtés through stable mixes, shaping, cooking, cooling, and display.
- Perform shop quality checks: track temperatures, moisture, acidity, records, and correct issues.
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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