Artisan Charcuterie Course
This course offers advanced, hands-on training in charcuterie techniques including curing, fermentation, and safety protocols to produce high-quality, compliant meat products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Charcuterie Course provides hands-on, advanced training in meat curing, fermentation, and dry-ageing to help you create safe, reliable, top-quality products. You'll master exact salt measurements, starter culture application, HACCP safety protocols, heat treatment, storage methods, labelling, and legal standards, with straightforward steps to boost product quality, longevity, and inspection preparedness right away.
Elevify advantages
Develop skills
- Mastery of dry-curing: plan cures, manage ageing, and achieve desired textures.
- Fermented sausage expertise: handle starter cultures, pH levels, and pathogen prevention.
- Cooked charcuterie methods: develop recipes, emulsify mixtures, and ensure product safety.
- HACCP application for charcuterie: outline processes, identify critical points, and record safety measures.
- Regulatory compliance and labelling: adhere to rules, 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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