10
meat and cool it properly before vacuum-packing. Keep it in the
fridge at a temperature of not more than 3°C.
o
For
hard cheeses
, such as Parmesan, Pecorino etc. it is not
necessary to undertake any special procedures. For
soft
cheeses
, in order to avoid them being squashed, it is a good
idea to wrap them in cellophane or to opt for preserving them in
vacuum-pack containers.
o
For
salamis
and for
salads
, if you use vacuum-pack containers,
it is not necessary to undertake any special procedures. If you
do wish to pack the product in bags, make sure it is dry before
beginning to pack it.
o
For
sauces
, once prepared, pack them in glass jars then
pasteurise them in the microwave for twelve minutes at
maximum power. Immerse the container in water and ice to cool
the sauce then vacuum-pack it by putting it into the special
vacuum-pack container.