Cured for 7 days, braised for 6hours then sous vide for another 8hours before it is seared.

Tender doesn't begin to describe its texture. It's almost impossible to cut, or it will disintegrate. Topped with mustard, pickles, onion. Felt that it didn't need anything, even tho the Fuji apple sauce was the best I've ever had. Such a masterful balance of sweetness and tang.

The only downside was that one of the pieces of zucchini was a bit bitter. The veggies are exactly the same as the poulet dish