|Cut||(4°C/40°F) Refrigerator||(-18°C/0°F) Freezer|
|Roasts, Steaks, Chops||2-4 days||8-10 months|
|Ground Pork||1-2 days||1-3 months|
|Leftover cooked pork*||2-3 days||2-3 months|
|Variety meat||1-2 days||3-4 months|
Note: Some newer types of fresh meat packaging allow for longer storage times in the refrigerator and bear a “Best Before” date. Once these vacuum packages are opened, the meat should be used promptly (ground pork within 1 day, other cuts within 2–3 days).
|Type||(4°C/40°F) Refrigerator||(-18°C/0°F) Freezer|
|Smoked Sausage||3-7 days||1-2 months|
|Ham**||3-4 days||Not recommended|
|Bacon**||7 days||1 month|
|Cold Cuts**||3-5 days||Not recommended|
*Cool to room temperature, uncovered. Then cover tightly and refrigerate or place in freezer within two hours after cooking.
**If vacuum packed, check manufacturer’s “Best Before” date.