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Meat and Fish
Veal
Mutton
Beef
Meat
Products
Mince
Offal (piece)
Fermented sausage -
Salami
Jambon
Chicken and Turkey
Goose
Duck
Poultry and
hunting an-
Deer, Rabbit, Roe Deer
imals
Freshwater fish (Trout,
Carp, Crane, Catfish)
Lean fish (Sea bass, Tur-
bot, Sole)
Fish and sea-
Fatty fish (Bonito, Mack-
food
erel, Bluefish, Red Mullet,
Anchovy)
Shellfish
Caviar
"The storage times specified in the table
are based on the storage temperature of
-18°C. "
By cutting them 2 cm thick and placing foil between
Steak
them or wrapping tightly with stretch
By packing the pieces of meat in a refrigerator bag or
Roast
wrapping them tightly with stretch
Cubes
In small pieces
By placing foil between cut slices or wrapping individu-
Schnitzel, chops
ally with stretch
By placing foil between meat pieces or wrapping indi-
Chops
vidually with stretch
By packing the pieces of meat in a refrigerator bag or
Roast
wrapping them tightly with stretch
By packing the shredded meats in a refrigerator bag or
Cubes
wrapping them tightly with stretch
By packing the pieces of meat in a refrigerator bag or
Roast
wrapping them tightly with stretch
By cutting them 2 cm thick and placing foil between
Steak
them or wrapping tightly with stretch
Cubes
In small pieces
Boiled meat
By packaging in small pieces in a refrigerator bag
Without seasoning, in flat bags
In pieces
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)
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 aluminium or plastic container
Preparation
EN / 20
Longest stor-
EN
age time
(month)
ES
6-8
PT
6-8
FR
6-8
6-8
4-8
4-8
4-8
8-12
8-12
8-12
8-12
1-3
1-3
1-3
2-3
4-6
4-6
4-6
6-8
2
4-6
2-4
4-6
2-3
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