Sous Vide Pork Carvery

Sous Vide Pork Carvery

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  • Skin on pork leg; boned, rolled and strung


  • Cut the bag open and place the pork carvery onto a chopping board.
  • Remove the string using scissors and pat down the skin of the carvery to ensure it is dry as possible.
  • With a sharp knife, lightly score the skin and season with olive oil, and salt.
  • Place the carvery onto a baking rack (cake cooling rack – this helps with airflow) and on to a baking tray.
  • Place in the oven, cooking for approximately 40-50 minutes or until golden, crispy and heated through.
  • Check occasionally for even crackling.


  • 100% Pork

Please note that products are random weight and bag weights may vary.