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Les langues disponibles
Les langues disponibles
Meat and fish
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna sausage/salami
Chicken and turkey
Goose and Duck
Deer, Rabbit, Wild Boar
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
Lean fish; bass, turbot,
flounder
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
Shellfish
Caviar
Snails
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not
cooked after being thawed, it must not be re-frozen.
Preparation
Wrapping in a foil
Wrapping in a foil
Wrapping in a foil
In small pieces
In pieces
In packages without using spices
In pieces
Should be packaged even if it has
membrane
Wrapping in a foil
Wrapping in a foil
In 2.5 kg portions and as fillets
After cleaning the bowels and
scales of the fish, wash and dry
it; and if necessary, cut off the tail
and head.
Cleaned and in bags
In its package, aluminium or
plastic container
In salty water, aluminum or plastic
container
EN -11-
Maximum
Storing time
(month)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
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