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Pork Carvery

311

Pork Carvery

Cooking Time Icon

Heat & Serve in 1 hour

Pack Weight Icon

5 kg approx. per pack

Per Carton Icon

10 kg approx. per carton

Shelf-Life Icon

12 weeks chilled

Storage Icon

Store between 0ºC and 5ºC

Foodservice

Salads & Sandwiches - Product Codes

2mm / 2kg
2mm / 1kg
2mm / 500g

Main Meals - Product Codes

4mm / 2kg
4mm / 1 kg
4mm / 500g

🐷 Sous Vide Pork Carvery - Tender, Juicy, and Crispy! 🐷


🔥 Slow-cooked for 18 hours and featuring mouth-watering crackling, our Sous Vide Pork Carvery is a game-changer for foodservice kitchens. With its impeccable tenderness and juicy flavours, this premium pork roast will impress even the most discerning of palates.


Meat Cut Diagram of Pig Showing The Leg Cut

🔪 We choose 100% premium Australian pork leg, expertly cut in half for your convenience. With the bone removed, carving becomes a breeze. No hassle, just succulent pork perfection.


⏳ Enjoy a long 12-week shelf life, keeping your kitchen stocked and ready to serve. No more worries about running out of supplies or wasting precious ingredients.


🌟 Whether you're looking to add a winter warmer to your menu or surprise your customers with perfect roast meals, our Sous Vide Pork Carvery delivers every time.


🔪 Also available sliced. Check out your options here.

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Reheating Instructions

in collaboration with

UNOX Logo

UNOX Combi-Oven


  1. Preferably score & salt skin the day before service.

  2. Leave in refrigerator uncovered to remove moisture from the skin.

  3. Cook on dry heat @ 180°C for 50 minutes, increasing to 220°C for a further 10 minutes to crackle. Adjust as necessary to achieve desired level of crackle



Conventional Oven

  1. Preferably score & salt skin the day before service.

  2. Leave in refrigerator uncovered to remove moisture from the skin.

  3. Cook uncovered @ 180°C fan-forced for 50 minutes, increasing to 220°C for a further 10 minutes to crackle. Adjust as necessary to achieve desired level of crackle.

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Recipe Ideas

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Roast Pork Leg

Super-trim with skin-off and sous vide slow-cooked to tender perfection, this is the choice option for health and aged care. Ready to slice and serve.

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Roast Pork Loin

Super-lean with skin-off, a consistent shape for portioning, this is the choice option for diet control. Perfectly sous vide cooked - ready to slice and serve

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Pickled Pork Neck

An extra flavoursome traditional option - popular on aged-care menus. Big on juicy flavour from marbling yet not overly salty from curing.

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