With a little care, pork freezes well and will be just as tasty and juicy as fresh pork when cooked.

Food sealers are a great solution to long-term food storage needs. But if affordability is a concern, resealable freezer bags are a good option. When using resealable freezer bags, remove as much air as possible before sealing to prevent “freezer burn.”

Freezer burn is caused by a loss of moisture on the surface of food. Meat that has freezer burn will have a dry discolored surface and when cooked, it will be tough and taste bland.

Freezing Tips

  • Use frozen pork within the recommended time for best flavour and texture.
  • Pork cuts wrapped in plastic can be frozen as purchased for up to two weeks.
  • For prolonged frozen storage, use moisture-proof, airtight packaging to prevent freezer burn. Label and date packages.
  • Remove as much air as possible from freezer bags before sealing.
  • Cover sharp bones with extra protection before wrapping to that the bones don’t poke a hole through the package.
  • When freezing pork steaks, chops and patties, place a layer of waxed paper in-between each one to make it easy to separate them when defrosting.
  • It is not recommended to freeze processed pork products like ham.
  • If freezing leftover cooked pork or dishes made with pork, cool the dish (uncovered) at room temperature, then cover tightly and place in freezer within an hour after cooking.
  • Use frozen pork within the recommended time for best flavour and texture.

Manitoba Pork represents 613 Manitoba hog farms