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Meat and Fish
Veal
Mutton
Meat
products
Beef
Mince
Offal (piece)
Fermented
Salami
Jambon
Chicken and Turkey
Poultry
Goose
and
Duck
hunting
animals
Deer, Rabbit, Roe Deer
Freshwater
Carp, Crane, Catfish)
Lean fish (Sea bass, Turbot,
Sole)
Fish and
seafood
Fatty fish (Bonito, Mackerel,
Bluefish, Red Mullet, Anchovy)
Shellfish
Caviar
Preparation
Steak
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
Roast
By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Cubes
In small pieces
Schnitzel,
By placing foil between cut slices or wrapping individually with
chops
stretch
Chops
By placing foil between meat pieces or wrapping individually
with stretch
Roast
By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Cubes
By packing the shredded meats in a refrigerator bag or wrapping
them tightly with stretch
Roast
By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Steak
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
Cubes
In small pieces
B o i l e d
By packaging in small pieces in a refrigerator bag
meat
Without seasoning, in flat bags
In pieces
sausage
-
It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
fish
(Trout,
After thoroughly cleaning the inside and scales, it should be
washed and dried, and the tail and head parts should be cut when
necessary.
Cleaned and in bags
In its packaging, in an aluminum or plastic container
19
EN
Longest
storage
time
)month(
6 – 8
6 – 8
6 – 8
6 – 8
4 - 8
4 - 8
4 - 8
8-12
8-12
8-12
8-12
1 - 3
1 - 3
1-2
2-3
4 – 6
4 – 6
4-6
6 – 8
2
4-6
2 - 4
4 - 6
2 - 3
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