Cooking with Pork

From nose to tail is a phrase traditionally associated with using pork in the kitchen. In this course, we will employ tradition alongside culinary innovation and special techniques for getting the most out of this animal.

Andreu Genestra

Owner and Chef at Andreu Genestra, 1 Michelin Star (Illes Balears, Spain)

In this course, we will learn how the pig offers endless possibilities in the kitchen, from its more succulent meat, offal and more recognisable parts, all accompanied by chef Andreu Genestra.

In the culinary world, pork meat is used to elaborate a huge number of different styles of cuisine. This is a universal product, with butchering providing different parts for stewing, roasting, frying, smoking and even making sausage.

In this online course, the Michelin-starred chef Andreu Genestra will illustrate via various recipes a multitude of techniques using every part of the pig, enabling the student to replicate a range of different cuisines and flavors.

Cooking with Pork_presentation

Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Pig theory
Chapter 3 - Tomato pork rinds snack
Chapter 4 - Iberian bacon tartare with pickle Hollandaise and lemon balm
Chapter 5 - Spice meringue with suckling pig rillettes, lemon in brine and brandy
Chapter 6 - Suckling pig broth cannelloni with Mallorcan fried brains
Chapter 7 - Tongue with capers, consommé and sweet caper
Chapter 8 - Chocolate, date and bacon

What you'll learn

Butchering, parts and essential techniques required for elaborating infinite recipes with this incredibly versatile animal

In this online course you will learn how to bone, separate out and cook the parts of a pig.

With the pig you can use absolutely everything. Michelin starred chef, Andreu Genestra, will cook using almost every part of this animal. He will cook a translucent cannelloni stuffed with offal, a bacon tartare, a dry meringue stuffed with rillette (a soft pâté from French charcuterie, typical of Le Mans) and even a dessert where the chocolate is delicately flavored with bacon and the doughy part will be an ensaimada (a typical Mediterranean pastry made with “Saim”, or lard, hence the name “en-saim-ada”).

Who is it for?

Both lovers of cooking and professionals who want to learn or improve their knowledge about the traditional pork-based cuisine, and who also want to discover new techniques to use with this meat.

Necessary Materials

Instruments or materials recommended in some recipes (not essential for the course):

  • Steam and convection ovens
  • Blender
  • Kitchen aid type mixer
  • Microwave
Cooking with Pork_presentation2
Perfect title
Peter Pankhurst

Very interesting content. Different, but better, from what I was expecting.

Great job
Nikolas Tsafos

Great job

Trained among the best national and international chefs, Andreu Genestra has always had the desire to learn and venture into great gastronomic projects.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 39m HD video
  • 6 Recipes
  • 25 Lessons
  • Recipe Book (English, Spanish, French, German)
  • 7 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
  • Medium

Ratings and Reviews

Avg. Rating
144 Ratings
What's your experience? We'd love to know!
Nikolas Tsafos
Posted 3 weeks ago
Great job

Great job

Preview Image
Peter Pankhurst
Posted 1 year ago
Perfect title

Very interesting content. Different, but better, from what I was expecting.

Preview Image
Hugo Ribeiro
Posted 2 years ago
Good Content...

Preview Image
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