Butcher and Charcuterie Training
Master pork shoulder butchery and charcuterie production from inspection through to curing. Gain skills in precise meat breakdown, safe handling practices, yield planning, and coppa-style dry curing to improve product quality, ensure food safety, and increase profits in a professional butcher shop environment. The training covers workstation setup, sanitation protocols, curing room management, and retail-ready presentation techniques.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course teaches practical skills for inspecting pork shoulders, setting up safe workstations, breaking down bone-in cuts, precise curing formulas, coppa-style dry curing, temperature and humidity control, sanitation, labeling, yield estimation, and retail packaging to produce safe, high-value charcuterie in small shops.
Elevify advantages
Develop skills
- Proficient pork shoulder breakdown with precise bone-in cuts for fresh and cured products.
- Master charcuterie cure formulas including safe salt, Prague Powder, and spice balancing.
- Control curing room conditions by setting humidity, temperature, and weight-loss targets.
- Implement food-safe workflows for sanitising, labelling, and tracking batches to professional standards.
- Prepare retail-ready presentation by portioning, slicing, and packaging shoulder cuts for sale.
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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