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Charcutier
The charcutier is one of those passionate artisans who preserve a craft deeply rooted in French gastronomic culture.
Missions: Charcutier
A charcutier’s daily routine is as rich as it is varied. The day often begins early in the morning, in the preparation workshop, where they cut, season, and process meats following precise recipes. They oversee the cooking, smoking, and packaging of products while strictly adhering to hygiene and food safety standards.
Beyond production, the charcutier also handles product display and customer service, sharing their expertise and ensuring product freshness. In some companies, particularly in temporary assignments, the charcutier may focus on specific tasks such as mass production, packaging, or quality control.
This profession demands rigor, precision, and a true passion for flavor, as every preparation contributes to the reputation of the establishment or company they represent.
Researched profile
- Strong skills in meat preparation, cooking, and processing, with perfect mastery of hygiene and food safety regulations.
- A rigorous, creative, and passionate mindset, able to work with precision while enhancing the flavor and presentation of products.
- Training such as a CAP Charcutier-Traiteur or equivalent experience, ideally gained through apprenticeship or temporary work.
- Good physical endurance and interpersonal skills, essential for thriving in a demanding and fast-paced environment
Skills and training
The charcutier must master a wide range of skills, combining technique, precision, and a refined sense of taste. This profession relies as much on manual expertise as on the ability to work as part of a team and adapt to different environments, particularly in the agri-food sector or through temporary work.
Mastering preparation and processing techniques
The charcutier has a solid technical foundation. They know how to cut, season, cook, smoke, and package meats while respecting both traditional recipes and modern production methods. Using specific tools such as grinders, stuffers, ovens, and steamers, they maintain their equipment to ensure consistent quality. This versatility allows them to produce terrines, sausages, hams, pâtés, or ready-made dishes, depending on the requirements of each establishment.
Complying with hygiene and food safety standards
In a laboratory or production workshop, cleanliness and precision are essential. The charcutier applies hygiene rules at every stage: product traceability, temperature control, equipment disinfection, and waste management. These practices ensure consumer safety and regulatory compliance, particularly in large-scale retail or the agri-food industry.
Developing a strong sense of taste and presentation
Beyond technical skills, the charcutier is a creator of flavors. They know how to balance spices, textures, and visual presentation. In a local shop or delicatessen, the display of products serves as a showcase of their expertise. Aesthetic sense, creativity, and a passion for quality food are key to building customer loyalty.
Demonstrating rigor, endurance, and teamwork
Being a charcutier requires organization, stamina, and team spirit. Workdays often start early, and the pace can be intense, especially during holidays or peak production times. The ability to collaborate efficiently, anticipate needs, and meet deadlines is crucial. In temporary work, these qualities are highly valued as they help integrate quickly into new teams and maintain high-quality standards from day one.
What training is needed to become a charcutier?
This profession is primarily learned through hands-on experience. The most common path is the CAP Charcutier-Traiteur, accessible after middle school. Over two years, students learn the fundamentals: cutting, cooking, curing, hygiene, as well as sales and customer relations.
After obtaining the CAP, specialization is possible through a Brevet Professionnel (BP) or a Bac Professionnel Boucher-Charcutier-Traiteur, leading to positions of responsibility such as workshop manager or department head. These programs are often completed through apprenticeships in training centers or work-study programs, which are highly valued in the sector.
For adults already working or considering a career change, continuing education programs are offered by chambers of trades and agri-food training organizations. In all cases, becoming a charcutier requires patience, curiosity, and passion, precision and a developed palate come from daily practice.
What is the salary of a charcutier?
In 2025, a beginner charcutier earns around the French minimum wage (SMIC), or €1,801.80 gross per month for a 35 hour week. With experience, the salary ranges between €2,000 and €2,400 gross per month, depending on the employer and region. Team leaders or workshop managers can earn up to €3,000 gross monthly in artisanal businesses or the food industry.
In temporary positions, the hourly rate is often higher, with additional end-of-assignment (IFM) and paid leave (ICCP) allowances, each representing about 10% of the gross salary. These assignments allow workers to gain experience while benefiting from more attractive overall compensation. The wage scales from the charcuterie retail collective agreement (IDCC 953) serve as a reference and vary by position and seniority.
Where can a charcutier work?
Charcutiers can work in a variety of settings. In artisanal shops, they emphasize handmade production and direct customer interaction. In supermarkets, they handle higher volumes following standardized processes. In catering, they prepare cooked dishes and buffets for events or corporate clients. Finally, in the agri-food industry, they work on production lines where speed and precision are essential.
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