Artisan Charcuterie Course
This course equips participants with advanced skills in charcuterie production, focusing on safety, quality, and compliance to create premium meat products.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Artisan Charcuterie Course provides practical, advanced training in meat curing, fermentation, and dry-ageing to help you produce safe, consistent, premium products. Learn accurate salt calculations, starter culture application, HACCP-based safety planning, thermal processing, storage, labelling, and regulatory compliance, with straightforward steps you can implement right away to boost quality, shelf life, and audit preparedness.
Elevify advantages
Develop skills
- Dry-curing expertise: design cures, manage ageing, and achieve desired textures.
- Fermented sausage techniques: handle starter cultures, pH levels, and pathogen control.
- Cooked charcuterie methods: develop recipes, emulsify, and ensure product safety.
- HACCP for charcuterie: outline processes, establish critical control points, and record safety measures.
- Compliance and labelling: adhere to regulations, monitor batches, and prolong shelf life.
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