Butcher and Charcuterie Training
Gain expertise in pork shoulder butchery and charcuterie production, covering inspection, precise cutting, safe practices, yield optimisation, and coppa-style dry curing. Enhance product standards, ensure food safety, and increase profitability in a butcher shop environment with practical, professional techniques.

from 4 to 360h flexible workload
valid certificate 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 dry curing methods, temperature and humidity management, sanitation protocols, labelling, yield calculations, and professional packaging to create reliable, safe, premium charcuterie in a compact shop 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.
- Effective curing room management for humidity, temperature, and weight-loss monitoring.
- Professional food-safe processes including sanitation, labelling, and batch tracking.
- Retail presentation skills for portioning, slicing, and packaging shoulder cuts effectively.
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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