Pork keeps for about 3-5 days in the fridge, and 4-6 months in the freezer. The table below splits those times by opened and unopened โ and a date still in range never overrides what your nose tells you.
The more cut surface, the faster it goes: whole cuts hold three to five days in the fridge, mince only one or two. Freeze in single-use portions with the air pressed out โ that is what prevents freezer burn and the stale freezer smell.
Storage times
| Unopened | Opened | |
|---|---|---|
| Room temperature | Not recommended | Within 2 hours |
| Fridge | 3-5 days | 1-2 days |
| Freezer | 4-6 months | 3 months (mince 1-2) |
Throw it out if you see this
- A slimy, tacky surface
- Grey or greenish colour
- A sour or ammonia-like smell
Storage tips
- Store it on the coldest bottom shelf
- Blot the surface liquid before storing
- Label the freezer bag with the date
Thawing
Sell-by and use-by are not the same date
A sell-by date tells the shop how long it may display the product; a use-by date tells you how long it stays safe to eat. They are not interchangeable, and a use-by date is usually later than the sell-by date printed on the same product.
Every printed date assumes the package is unopened and stored at the labelled temperature. Once opened, follow the "opened" column below instead of the printed date โ and if the smell, colour or texture is off, throw it out regardless of what the date says.