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Idiomas disponibles
Idiomas disponibles
Meat and Fish
Veal
chops
Mutton
M e a t
products
Beef
meat
Mince
Offal (piece)
Fermented
Salami
Jambon
Chicken and Turkey
Poultry
Goose
a
n
d
Duck
h u n t i n g
animals
Deer, Rabbit, Roe Deer
Freshwater fish (Trout,
Carp, Crane, Catfish)
Lean
fish
Turbot, Sole)
F i s h
a
n
d
Fatty
fish
seafood
Mackerel,
Bluefish,
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
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
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)
(Sea
bass,
After thoroughly cleaning the inside and scales, it should be washed
and dried, and the tail and head parts should be cut when necessary.
(Bonito,
Red
Cleaned and in bags
In its packaging, in an aluminum or plastic container
21
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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