Our Pork Belly is sous vide cooked to retain moisture and cook tender.
We use the highest quality meat we can find to help you deliver quality to your customers.
Cooked sous vide, takes away the hassle of cooking the chicken breast yourself, taking out labour and hard work for you.
Sous vide cooked and sliced for your convenience.
This can fit into your menu easily as it it a reheat and serve product.
Slow-cooked in bag, easy to handle and reduce waste in your kitchen as we flavour and spice to your needs, leaving out the hard and messy steps for you.
The Peking duck is sous vide cooked in bag. You can have the duck ready in minutes with our precooked solution.
We do the pulling and the the slow cooking (sous vide) taking away the time consuming processes for your business.
This chicken is sous vide cooked and will reduce your labour and time in skinning and boning.
Our Pork Belly can be as crispy as you'd like, we cook and crisp to perfection with our sous vide method.
Pulled pork is one of our most popular products, we cook it slow and low for 6-12 hours Sous vide. Pulled products can go a long way on the plate.
Pulled lamb is sous vide style cooked. If you're under the pump in your food service session this precooked product could reduce pressure.
Make our fully cooked plain duck Maryland your own by adding flavoures.
Sous vide cooking style helping to produce flexibility in adapting the product. You can draw on inventory with ease instead of cooking as needed.
This is one of our best products, fully cooked crispy skin pork belly used in many QSR.
Fully cooked Japanses style chashu pork rold and sliced for easy portoning. our customers use this product in Ramen or Vietnamese rolls.
Fully cooked Sous vide chicken ribs are easy to portion and only take 2 minitues to heat and surve.
Slow-cooked in bag minimises possible allegiances and sensitive. That can come through when cooking within your food service kitchen.