Butchery and Charcuterie Course
Master professional butchery and charcuterie from the ground up — from breaking down beef, pork, lamb, and poultry to crafting cured meats, smoked sausages, and classic European charcuterie. This course gives you the hands-on skills, food safety knowledge, and business fundamentals to work or compete at a professional level.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
You will learn how to safely set up a butchery workspace, select and maintain professional tools, and break down whole carcasses of beef, pork, lamb, veal, and poultry into accurate retail cuts. You will master sausage making, forcemeat production, dry curing, wet brining, smoking, air-drying, and fermentation. The course also covers classic and global charcuterie traditions, flavour science, and sensory evaluation. You will finish with the operational knowledge to manage inventory, develop HACCP plans, merchandise products, and price your work for profit.
Elevify advantages
Develop skills
- Beef and Pork Fabrication: Break down whole carcasses into retail cuts with minimal waste.
- Curing and Smoking: Formulate dry cures, wet brines, and smoke profiles for safe preservation.
- Sausage and Forcemeat Production: Produce fresh, emulsified, and fermented sausages from scratch.
- Charcuterie Costing: Calculate yield percentages and price products for real-world profitability.
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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