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.
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.