When vacuum packed, refer to the expiry date indicated on the wrapping.
If the wrapping is open or pierced, the meat can be stored for a maximum of 15 days, at a temperature between 2°C to 4°C.
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When vacuum packed, refer to the expiry date indicated on the wrapping.
If the wrapping is open or pierced, the meat can be stored for a maximum of 15 days, at a temperature between 2°C to 4°C.