Artisan Charcuterie Course
Master professional charcuterie with precise curing, fermentation, and HACCP-based safety. Learn to craft dry-cured, fermented, and cooked meats that are safe, consistent, and restaurant-quality—elevating your gastronomy menu and kitchen operations.

from 4 to 360h flexible workload
certificate valid 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, labeling, 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 aging, 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 labeling: 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.What our students say
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Course in PDF