Charcutier Training
Gain expert charcutier abilities for your butchery: choose the right meat cuts, perfect recipes, compute curing amounts, and handle secure, steady small-scale production of sausages, pâtés, bacon, and cured meats using straightforward methods, quality controls, and planning aids to ensure top results every time.

from 4 to 360h flexible workload
certificate valid 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 equipment. You'll master recipe formats, safe curing formulas, meat-to-fat balances, detailed processes, essential meat science, quality inspections, hygiene standards, and weekly schedules for reliable, money-making items that customers love.
Elevify advantages
Develop skills
- Design charcuterie recipes: pair meat cuts, fat levels, and spices for profitable ranges.
- Calculate precise curing: work out salt, cures, and batch outputs quickly and without risk.
- Master sausage making: grind, blend, fill, smoke, and chill using compact gear.
- Craft terrines and pâtés: form firm emulsions, shape, cook, cool, and display neatly.
- Implement shop QC: track temperatures, water activity, pH, records, and correct texture or colour issues.
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.What our students say
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Course in PDF