Charcutier Training
Gain expert charcutier abilities for your butchery: pick the right meat cuts, perfect recipes, compute cures accurately, and handle safe, steady small-scale output of sausages, pâtés, bacon, and cured meats using simple guides, quality controls, and planning methods to ensure top results every time.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to plan, make, and manage a select range of fresh, cooked, and cured meat products using basic tools. You will master recipe formats, safe curing formulas, meat-fat balances, detailed processes, essential meat knowledge, quality inspections, hygiene standards, and weekly schedules for reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes: pair meats, fats, and seasonings for profitable products.
- Calculate precise curing: figure salt, nitrates, and yields quickly and securely.
- Master sausage making: grind, blend, fill, smoke, and chill using compact gear.
- Craft terrines and pâtés: form firm mixes, shape, cook, cool, and display nicely.
- Implement shop quality checks: track temperatures, moisture, acidity, records, and correct issues.
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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