THE TECHNIQUE
WHY SOUS VIDE
Sous vide means vacuum-sealed and slow-cooked at exactly 63°C for 90 minutes — the same technique Michelin-starred kitchens use. It gently pasteurises the chicken, so it stays tender and juicy and needs zero preservatives. Real food, engineered properly.
63°C
Precision cooked
Held at the exact temperature for perfectly even doneness, edge to edge.
90min
Low & slow
Gently pasteurised so it stays tender and juicy — never rubbery, never dry.
Zero
Preservatives
The sous-vide process does the preserving. Nothing artificial needed.
DIGITS DON'T LIE
27g
protein per pouch
0
preservatives or additives
63°C
slow-cooked for 90 min
14
days fresh in the fridge
