Sous Chef Chris Weber at the Herbfarm cooks his Mangalitsa necks sous vide at 165F for 14 hours. I ate some today at this event. It was a big hit.
Later on I tried some of their juniper and pepper lardo. It was really great. I will make a batch like that.
It is great that The Herbfarm is willing to share this information; if they wanted, they could refuse to reveal their techniques.