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