🇮🇹 The Tuscan

🇮🇹 The Tuscan
A Signature Roast Wrap by Hayes & Sons

Inspired by the sun-soaked kitchens of central Italy, The Tuscan wrap is built around our signature base: a boned-out, corn-fed chicken leg — hand-rolled with care, wrapped in dry-cured streaky bacon, tied with butcher’s twine and finished with a fresh sprig of rosemary.

Inside, you’ll find a bold filling of authentic Italian sausage, shavings of aged Parmesan, incased inside Mortadella Bologna. The result? A rustic yet refined dish that brings the warmth of Tuscany to your table — layered with flavour, perfectly balanced, and rich in aroma.

(Approx. 500g each, cooked from frozen)

🥩 Sous-Vide to Oven (Recommended for best results)

This gives the wrap a juicy, tender finish with a golden crispy crust.

Sous-vide instructions:Cook from frozen in a water bath at 80°C for 90 minutes.
(This ensures full internal cook and melt-in-the-mouth tenderness.)

Finish in the oven: Preheat oven to 200°C (fan).

Remove from bag, place on a baking tray. Roast for 15–20 minutes until the bacon crisps and the cheese bubbles.

Optional: brush lightly with oil or glaze for extra shine and colour before roasting.

🌀 Air Fryer (Quickest Method – best when thawed)

You can cook from frozen in an air fryer, but for optimal texture, it’s better thawed.

From thawed: Air fry at 180°C for 20–25 minutes, turning halfway through.

Ensure internal temp hits 75°C+. If you want crispier bacon, increase to 200°C for the final 3–5 minutes.

From frozen (less ideal): Start at 150°C for 10 minutes to defrost and begin cook-through.

Then increase to 180°C for 20–25 minutes, flipping midway. Again, make sure internal temp is safe and consistent.

🔥 Conventional Oven (From Frozen)

For customers without sous-vide or air fryer setups.

• Preheat oven to 160°C (fan). Bake from frozen, covered loosely with foil, for 40 minutes. Remove foil and increase heat to 200°C for final 15–20 minutes to crisp the bacon.

🧠 Tips from George:

• These work beautifully with a little glaze brushed over before finishing (e.g. honey mustard, balsamic maple, or garlic oil).

• Serve sliced on a board with roast veg or pile into a crusty roll with slaw for a top-tier sandwich.

• For meal-preppers: pair with buttery mash or couscous and bag up in portions.