Charcuterie, manual production

What does a charcutier working with manual production do? – Tasks and work environment

A charcutier in manual production works with refining meat products such as sausages, ham, and other charcuterie items. The profession often involves working in smaller manufacturing units or specialized shops, where craftsmanship and raw material handling are central. Tasks include everything from cutting and salting to smoking and packaging. The environment is characterized by high hygiene standards, precision, and often working in cooled spaces. Collaboration with colleagues and direct customer contact may also occur, especially in retail settings.

Salary development over time

Over the past three years, the salary for charcutiers in manual production has steadily increased. In 2022, the average salary was 30,500 SEK per month, which increased to 31 700 SEK in 2023. In 2024, the average salary has risen further to 32 600 SEK, representing a total increase of approximately 6.9 % over the three-year period. This positive trend can partly be explained by increased demand for artisanal foods and difficulties in recruiting qualified personnel. Despite high unemployment in the profession, there is paradoxically a shortage of experienced charcutiers, which drives up wages. Regional differences may occur, but nationally, there is a stable trend towards higher salaries within the profession.

Charcutier, manual production salary – complete overview

• Average salary: 32 600 SEK/month
• Lowest salary: 30,900 SEK/month (male), 31,400 SEK/month (female)
• Highest salary: 33,300 SEK/month (male), 31,400 SEK/month (female)
• Hourly wage: 196 SEK/hour
• Gender differences: Women earn 96 % of what men do
• Regional differences: Some variation may occur, mainly between urban regions and rural areas

Education and qualifications

To work as a charcutier with manual production, a high school education within the food program is usually required, often with specialization in meat and charcuterie. Practical experience is highly valued, and many employers prefer new employees to have completed internships or trainee programs. Some employers may offer internal training or mentoring to ensure the right skill level.

• High school education: Food program, 3 years
• Certifications: Hygiene training and meat knowledge
• Practical training: Strongly recommended during or after education
• Prerequisites: Good physical condition and interest in food handling
• Tips: Additional courses in culinary craftsmanship or specialization in charcuterie are recommended

Common benefits and compensations

Charcutiers in manual production are often covered by collective agreements that include benefits such as occupational pension, insurance, and extra vacation days. Many employers also offer work clothing, discounted food products, and sometimes wellness allowances. Shift work and unsociable hours may provide additional pay.

Competition and challenges

The profession as a charcutier in manual production is characterized by high competition for the most attractive workplaces, especially in metropolitan areas. At the same time, recruitment difficulties are reported, making it hard for employers to find the right skills despite unemployment within the profession. Challenges include physically demanding environments, high hygiene standards, and the need for continuous skill development to meet new trends and regulations. Automation and mass production in the food industry may also affect demand for traditional craftsmanship, although interest in local-produced goods offers opportunities for those with specialization.

Tips for those wanting to become a charcutier in manual production

To succeed as a charcutier in manual production, it is good to combine precision with a strong sense of quality and hygiene. A practical-minded person with patience has good prospects of thriving, especially since work tasks often require accuracy and a systematic approach. Social skills are valuable, especially in customer contact or teamwork, and a willingness to continuously learn new techniques is a big advantage. Showing interest in culinary craftsmanship and engaging in the development of new products can open doors to more responsibility and specialization. Physical endurance is important as the work is often standing and can be heavy, and the ability to work systematically under pressure facilitates during periods of high production. Finally, flexibility and adaptability to various tasks and working hours are beneficial.

Key facts about Charcutier, manual production

• Education level: High school vocational education (3 years)
• Work environment: Cooled spaces and high hygiene standards
• Typical work arrangement: Full-time, often daytime but sometimes shift work
• Demand: 1,437 vacant jobs nationwide within the profession
• Special skills: Culinary craftsmanship and food hygiene

Career paths and future prospects

After three to five years in the profession, a charcutier with a manual focus can advance to supervisor, production manager, or specialize in areas such as developing their own charcuterie products. Some choose to start their own business or work as consultants in the food industry. According to labor market forecasts, job opportunities remain large, even though demand is expected to be unchanged over the next five years. Recruitment difficulties and the need for experienced personnel mean skilled charcutiers have good opportunities on the job market. The profession is part of the occupational group "Slaughterers and Butchers, etc.," with over 1,437 available jobs nationwide, indicating a certain shortage of skills despite high unemployment in the group.

Common questions about Charcutier, manual production

• What does a charcutier in manual production earn?
  - The average salary is 32 600 SEK per month, with variation depending on experience, gender, and region.
• What education is required to become a charcutier?
  - High school education within the food program, preferably supplemented with practical training and hygiene courses.
• Are there salary differences between men and women?
  - Yes, women earn on average 96 % of what men do within the profession.
• What are the working environment conditions?
  - Work often takes place in cooled environments with high demands on hygiene and physical endurance.
• What are the future prospects?
  - Demand is expected to remain unchanged over the next five years, but job opportunities are large nationwide.
• Can one advance within the profession?
  - Yes, with experience, there are opportunities to become a supervisor, product developer, or start your own business.
• How many job vacancies are there?
  - There are approximately 1437 vacant jobs nationwide.