PORK, FROM RAW TO CURED: Pork

Saturday, March 3, 16:00 h

Chef: Ainhoa Bárcenas (Badajoz)
Specialist: Antonio Librán

Descripción:
Ainhoa Bárcenas will appear at Barcelona Degusta to give a masterclass on the Ibérico pig. In addition to looking into the different cuts of its meat and its life on the Extremaduran pastureland, this young chef will give us a whole range of tips when it comes to cooking with pork. The Ágora will focus on presa de entraña, a delicious yet little known cut.
Antonio Librán, a specialist on this food family, will provide a brief and brilliant introduction prior to the chef’s performance.

Ainhoa Bárcenas is one of contemporary cuisine’s rising stars. Daughter of renowned chef Fernando Bárcenas, Ainhoa has clocked hours and hours of experience in leading kitchens. Today she is responsible for dazzling diners at Aldebarán de Badajoz alongside her father. With a name inspired by astronomy, a much-coveted Michelin star, and one of Extremadura’s very best reputations, this Extremaduran restaurant surprises diners day after day thanks to the work of this young chef.

Antonio Librán Ronsano is a veterinarian with more than two decades of experience in the meat sector. A specialist in Food Science, Health and Food Technology, he has pursued master’s degrees in Agrifood Company Management and in Meat Science and Technology. His professional activities have mainly revolved around pork. He is currently Managing Director of the company Dehesa Serrana, S.A., after a long career in other highly regarded companies involved in pork processing – from monitoring the rearing of the pigs to overseeing the finished product – with a complete vision of the needs and evolution of pork meat products.

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