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