![Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for](https://preview.redd.it/ovjlgpc81d661.jpg?auto=webp&s=aab2d2361731e96813c2c3b7cd4a0eb54b3c62d7)
Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for
![Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree — Cheshire Pork Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree — Cheshire Pork](https://images.squarespace-cdn.com/content/v1/5b757f6525bf021f8462ab2e/1579706012605-PMM9X58DIGFHDUKP4H72/20191212_150928.jpg)
Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree — Cheshire Pork
![Sous vide cured pork neck ready to be cooked with a rooner, top view, flatlay on a dark background Stock Photo - Alamy Sous vide cured pork neck ready to be cooked with a rooner, top view, flatlay on a dark background Stock Photo - Alamy](https://l450v.alamy.com/450v/2a7fpbg/sous-vide-cured-pork-neck-ready-to-be-cooked-with-a-rooner-top-view-flatlay-on-a-dark-background-2a7fpbg.jpg)