Storing

Meat is a fresh product. Handling meat with care improves the quality, in the shop and at home. With fresh products it is always important to be extra careful about storing and cooking.
There are bacteria everywhere. They have a useful role, but we have to be careful of them when it comes to food. Bacteria generally like warmth and fresh produce. They can cause illness, especially when they are present in large numbers. With a few simple precautions this can easily be avoided.
Always store meat in a cool place. In the fridge at a temperature below 7° C. Always defrost frozen meat in the fridge.
Cook meat thoroughly. Never allow cooked food to come into contact with raw meat, whether by contact with the same plate, kitchen utensil or work surface.

Tips
When you go shopping, always buy your meat last. When you get home, put it in the fridge or freezer as soon as possible.
Use an insulated coolbag in hot weather.
Store meat in the fridge or freezer.
Defrost it in the packaging you bought it in, or put it on a plate or in a dish. Cover the meat with foil or a lid.

How long can you keep it?

 Products  In the fridge  In the freezer

 Pork joint such as a 500 g rolled 
 joint or loin roast

 2 days

 3 months

 Chops, escalopes etc.

 1-2 days

 3 months

 Pork mince

 1 day

 2 months

 Spiced pork mince

 1 day

 1 month

 Cooked pork

 3-4 days

 2-3 months


Freezing
Freeze pork as quickly as possible. Use the special fast freeze section of the freezer for this. Fast freezing prevents dehydration and loss of flavour.
Label the bag or container with the contents and date of freezing.
Freezing the same meat a second time can impair quality.
In this case it's better to cook the meat first and freeze the cooked meat.

Defrosting
Always allow frozen pork to thaw slowly. Allow a whole day for this.
Put the meat on a plate or in a dish in the bottom of the fridge.
Always rinse any thawing liquid away immediately, and wash the plate thoroughly before you use it again for anything else.
Never put meat in warm water, on the heating, or in the sun to thaw.
This can impair the quality.