Artisan Charcuterie Course
This course offers hands-on training in advanced charcuterie techniques, focusing on safety, quality, and regulatory compliance to produce professional-grade cured meats and sausages.

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 make safe, reliable, top-quality products. You'll learn accurate salt measurements, how to use starter cultures, HACCP safety plans, heat processing, storage, labelling, and following regulations, with straightforward steps to use right away for better quality, longer shelf life, and readiness for inspections.
Elevify advantages
Develop skills
- Master dry-curing: plan cures, manage ageing, and achieve desired textures.
- Develop fermented sausage expertise: handle starter cultures, pH levels, and pathogen prevention.
- Learn cooked charcuterie methods: create recipes, emulsify, and ensure product safety.
- Apply HACCP to charcuterie: outline processes, identify critical points, and record safety measures.
- Handle compliance and labelling: follow rules, monitor batches, and improve 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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