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Butcher and Charcuterie Training

Butcher and Charcuterie Training
from 4 to 360h flexible workload
certificate valid in your country

What will I learn?

This course provides hands-on skills for inspecting pork shoulders, safe workstation setup, and breaking down bone-in cuts confidently. Master exact curing recipes, coppa-style dry curing, temperature and humidity management, sanitation protocols, labelling, yield calculations, and retail packaging to create consistent, safe, premium charcuterie in a small butchery setting.

Elevify advantages

Develop skills

  • Proficient pork shoulder breakdown with accurate bone-in cuts for fresh and cured items.
  • Expert charcuterie curing formulas using safe salts, Prague Powder, and balanced spices.
  • Efficient curing room management for optimal humidity, temperature, and weight-loss monitoring.
  • Professional food-safe processes including sanitation, labelling, and batch tracking.
  • Retail-ready product presentation through expert portioning, slicing, and packaging of shoulder cuts.

Suggested summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of interest without needing to change platforms... I'm grateful for everything you do, I've already recommended you to other people...
Giulio Carlo
Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.
Mariana Ferres
Mariana FerresPhotography Student
I like the content and the way videos are presented and transcribed, which speeds up the process!
Luciana Alvarenga
Luciana AlvarengaNail Design Student
The platform is fast, simple to use. The diversity of content and complementary videos really help with learning.
André Felipe
André FelipePrompt Engineering Student

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