Cooking Instructions
About your product choice
Fatty, moist and packed with flavour - just don't forget to scour and season properly for a perfect cook
48hrs
62°
/
143°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Goose fat will enhance this cut beautifully
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Confit of Suckling Pig Leg cooked Sous Vide with Roasted Apples, Smoked Paprika and Cider
Suckling pig is the finest cut of pork and thanks to its thin layer of skin you can achieve sensational crackling!
View RecipeSuckling Pig with Chou Farci, Hummus and Chickpea Fricassee
If you're looking for a challenging pork recipe that combines tender meat with delicious flavours, we think you will love this sous vide recipe.
View Recipe