3-Star Michelin Chef Kyle Connaughton Prepares our Berkshire Pork Belly and Poached Octopus

“We use sous vide at the restaurant for all kinds of different applications, for just packing fruits and vegetables to concentrate flavor to cooking techniques both long and short,” says the 3-Star Michelin Chef Kyle Connaughton of SingleThread Farm - Restaurant - Inn. Watch him prepare two dishes using our Berkshire Pork Belly and Sous Vide Poached Octopus.