Artisan Charcuterie Course
This course offers advanced, practical training in charcuterie production, focusing on curing, fermentation, and safety protocols to produce high-quality, compliant meat products.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Artisan Charcuterie Course provides hands-on, advanced training in meat curing, fermentation, and dry-ageing to help you make safe, reliable, top-quality products. You will learn accurate salt measurements, how to use starter cultures, safety planning based on HACCP, heat processing, storage, labelling, and following regulations, with straightforward steps to use right away for better quality, longer shelf life, and preparation for inspections.
Elevify advantages
Develop skills
- Dry-curing expertise: create cures, manage ageing, and achieve desired textures.
- Fermented sausage abilities: handle starter cultures, pH levels, and control of harmful bacteria.
- Cooked charcuterie methods: develop recipes, emulsify, and ensure product safety.
- HACCP for charcuterie: outline processes, identify critical control points, and record safety measures.
- Compliance and labelling: adhere to rules, monitor batches, and prolong 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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