Idiomas disponibles
Idiomas disponibles
add lesser amount of spices to your
foods to be frozen or the desired spices
should be added to the foods after the
thawing process.
Meat and Fish
Steak
Roast
Cubes
Veal
Schnitzel, chops
Chops
Roast
Mutton
Cubes
Roast
Steak
Beef
Cubes
Meat
Boiled 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
Preparation
By cutting them 2 cm thick and placing foil between
them or wrapping tightly with stretch
By packing the pieces of meat in a refrigerator bag or
wrapping them tightly with stretch
In small pieces
By placing foil between cut slices or wrapping individu-
ally with stretch
By placing foil between meat pieces or wrapping indi-
vidually with stretch
By packing the pieces of meat in a refrigerator bag or
wrapping them tightly with stretch
By packing the shredded meats in a refrigerator bag or
wrapping them tightly with stretch
By packing the pieces of meat in a refrigerator bag or
wrapping them tightly with stretch
By cutting them 2 cm thick and placing foil between
them or wrapping tightly with stretch
In small pieces
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
EN / 20
EN
FR
SL
Longest stor-
age time
ES
(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
1-3
2-3
4-6
4-6
4-6
6-8
2
4-6
2-4
4-6
2-3
