Cooking class in Karlsruhe: How to properly prepare Iberico meat

The meat of Cerdo Ibérico “de Bellota” is particularly tender, juicy and nutty in flavor. This is due to the acorns, the frequent movement and the genetics of the animals. Cerdo Ibérico has the ability to produce a particularly high proportion of intramuscular fat. This is also expressed in fine meat marbling and ensures an intense taste experience. It is no wonder that this meat delights more and more gourmets outside of Spain.

We cook a 5-course meat menu with 5 different cuts.

How does the cooking class work?

Your event starts with a glass of wine or, alternatively, sparkling prosecco and lets you arrive relaxed. Non-alcoholic wine and grape secco are also always chilled.
After a few explanations and a menu discussion, it's time to start.
In relaxed groups at the cooking stations, the individual courses of the menu are prepared independently under professional guidance. Complex steps are demonstrated and work processes are explained. 

Who is the cooking class in Karlsruhe suitable for?

Our cooking class in Karlsruhe is aimed at passionate foodies, gourmet lovers and cooking enthusiasts who want to expand their culinary skills. Ideal for ambitious amateur chefs and catering professionals who are interested in preparing Iberian meat and avant-garde dishes.