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From Coast to Countryside, We'll be Delivering all Summer & Beyond.
Some storage hints and tips to get the most out of your Hagen's products.
PREPARE HAM - Place ham skin-side up on a chopping board. Run a small, sharp knife under the rind and around the bottom (opposite end to hock). Continue on each side of ham to halfway up towards the hock. Peel the rind back.
SLICING THE HAM - Run the tip of the knife around the bone, on the underside of the ham, begin to slice on a slight angle down to the bone. Run knife length ways along the bone to remove slices.
REMOVING THE BONE - Once you've sliced a third of the way along the ham (in direction of the hock) the bone can be easily removed by cutting the join with a heavy, sharp knife.
STORAGE - Always fold the rind back to cover the sliced, exposed surface, otherwise it will dry out. Place the ham back in the ham bag and store in the coolest park of the fridge (below 4 degrees).
We vacuum seal most items for online orders. This removes all the oxygen from contact with the meat and effectively puts the meat in an environment that doesn't break down. Vacuum sealing vastly improves the shelf-life of the meat.
Vacuum sealed food will freeze better, as it's impossible to develop freezer burn. The impermeable layer is also handy when it comes time to defrosting your meat, as it allows you to submerge the product in water (always the best and simplest method!)
Fresh Beef and Lamb -If your beef or Lamb is cryovaced it will last 2 weeks in the fridge, or 4months in the freezer. If it’s not cryovaced it will last 4 - 5 days in the fridge
Fresh Poultry and Pork -Poultry and Pork is best eaten as fresh as possible. However if it’s cryovaced it will last 5 - 6 days in the fridge, or 4 months in the freezer. If it’s not cryovaced it will last 3 - 4 days in the fridge.
Fresh Mince -If cryovaced, keep for no longer than 3 days in the fridge. The fresher the better, if you're not going to use it for a couple of days freeze. If it’s not cryovaced it will last 2 - 3 days.
Sausages and Burgers -Sausages and burgers unfortunately cannot be cryovaced. Keep it in the fridge no longer than 3 days. The fresher the better, if you're not going to eat them for a couple of days freeze.
SmallGoods -All our cured meats will come cryovaced with a use by date. Please keep in mind when ordering our naturally cured product, the use by date will be a little shorter. Please not small goods do not freeze well, we would not recommend it.
For all meats if cryovaced, open it up and let it breathe for an hour or so before cooking. Don't be put off by a smell that often comes when the bag is first opened. This is caused by the meat sweating in the vacuum environment and is totally normal and quickly disappears when exposed again to oxygen. Also most discolouration will quickly come back to normal with red meats after some time in normal oxygen rich air. If your meat is not cryovaced take it out of the plastic bag when you get home and put it in your fridge on a plate or in a reusable container. This will stop the meat from sweating, prolonging its life in your fridge.
Any further questions please contact us, we’re here to help!
Note these are just our tips everyones fridge temperatures are different so these recommendations might vary. Please use own customer discretion.
