Butcher and Charcuterie Training
Master the full craft of butchery and charcuterie, from breaking down a beef carcass to producing house-cured bacon and dry-aged steaks. This training covers meat science, fabrication across all major species, sausage making, smoking, and shop management. Whether you are entering the trade or sharpening your skills, this programme gives you the technical knowledge and hands-on techniques professionals rely on every day.
from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
You will learn how to safely set up a butcher station, handle and fabricate beef, pork, lamb, poultry, and game, and produce consistent retail cuts with maximum yield. The programme covers meat science, including muscle structure, fat distribution, and ageing, so you understand why each cut behaves the way it does. You will build real charcuterie skills in dry curing, brine formulation, sausage making, hot and cold smoking, and whole-muscle ageing. Business topics including purchasing, inventory, cost control, merchandising, and customer service round out the training. By the end, you will have the complete skill set to work or compete at a professional level.
Elevify advantages
Develop skills
- Meat Fabrication: Break down beef, pork, lamb, and poultry into retail-ready cuts.
- Charcuterie Production: Cure, smoke, and age whole-muscle products to professional standards.
- Food Safety Compliance: Apply HACCP principles and sanitation protocols across all meat operations.
- Yield and Cost Control: Calculate trim loss, cost-per-kilogram, and purchasing decisions by species.
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.What our students say
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