Fresh meat
We advise you to thaw the meat completely before cooking it to avoid meat from cooking
quicker on the outside than on the inside, with the exception of schnitzels that can be put
directly to cook with a low/medium flame and for boiled meats.
Poultry
They must be plucked, skinned and the innards removed, cut into pieces, washed and dried.
Feathered game
They must be plucked, skinned and the innards removed, cut into pieces, washed and dried.
Fish
Cooked food
N.B. The time limit of preservation of cooked food is reduced if you use fat bacon or lard as sauces.
Put directly onto the flame or into the oven without thawing.
PRODUCT
TIME LIMIT
Small cuts of lamb
6 months
Roasted pig
5 months
Pork chops
4 months
Boiled beef, roast beef
10 months
Beef steaks, ribs, stew
8 months
Roast veal
Veal steaks, choice veal cuts
10 months
Minced meat
4 months
Giblets
3 months
Sausages
2 months
PRODUCT
TIME LIMIT
Duck
4 months
Rabbit
6 months
Chicken for broth
7 months
Goose
4 months
Chicken
10 months
Turkey
6 months
Giblets
3 months
PRODUCT
TIME LIMIT
Wild duck
8 months
Woodcock
Pheasant
Hare
6 months
Partridge
8 months
Quail
PRODUCT
TIME LIMIT PREPARATION
Carp
2 months
Remove scales, gut and clean fish, remove head, wash, dry and freeze
Pike
Rhomb
Salmon
Mackerel
Tench
Trout
Gilthead
3 months
Remove scales, gut and clean fish, remove head, wash, immerse in cold salt water
for 30 seconds, dry and freeze
Sole
PRODUCT
TIME LIMIT
COOKING PREPARATIONS
Meat stew sauce
3 months
Not fully cooked
Tomato sauce
Fully cooked
Vegetable soup
2 months
Without pasta
Lasagne
4 months
Not fully cooked
Roast
2 months
Fully cooked
Osso buco (Marrow-bone)
1 month
Not fully cooked
Meat stews
3 months
Game in salmi
2 months
Fully cooked
Boiled fish
Baked fish
Pepperoni, eggplant (aubergines), Meat-stuffed
baby marrows
Not fully cooked
Boiled spinach
Pizza
6 months
Fully cooked
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