Artisan Charcuterie Course
Master the full craft of artisan charcuterie, from whole-hog butchery and equilibrium curing to fermented salami and classic pâtés. This course gives you the technical knowledge and hands-on skills to produce safe, consistent, professional-quality cured meats. Whether you're building a business or deepening your craft, this is the most complete charcuterie training available.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
You'll build a complete foundation in charcuterie science and production, covering food safety, raw material selection, butchery, curing chemistry, smoking, fermentation, and specialty cooked products. You'll learn to calculate precise cure formulas, manage drying chambers, and produce everything from fresh sausages to dry-aged whole-muscle cuts and pâté en croûte. The course also covers flavor development, regional traditions, sustainable sourcing, and charcuterie board presentation. Business fundamentals including product costing, licensing, and sales channels are included so you can take your skills to market. Every technique is grounded in food safety principles and real production standards.
Elevify advantages
Develop skills
- Curing Method Mastery: Calculate and apply dry, wet, and equilibrium cures for whole-muscle products.
- Fermentation Chamber Management: Monitor and control humidity, airflow, and pH for safe dry-aged charcuterie.
- Sausage Production Techniques: Design formulas, stuff casings, and produce emulsified and fermented sausage styles.
- Product Costing and Pricing: Calculate food costs, yield loss, and margins to run a profitable operation.
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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