Suckling pig sous vide | fusionchef by Julabo
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Nose to tail suckling pig served with cuit sous vide loin ham welsh rarebit fried brawn brussel sprouts and blood orange jus Stock Photo - Alamy
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Suckling pig in the bag (deboned) I'm at 60C for 12 hours but wondering if I should go a bit longer. Any thoughts are welcome. : r/sousvide
