Chilled Meat

VPCM can be stored for 90 days or more at 2° Celsius, which is much longer than meat stored in plastic bags or containers.

VPCM reduces the risk of spoilage and meat waste.

The vacuuming process opens up the meat’s pores, allowing marinades, herbs, and spices to penetrate deeper and improve the flavor and tenderness.

The extra moisture in VPCM acts as a good heat conductor, so cooking times may be shorter.

VPCM takes up less space in the fridge or freezer.

The secure packaging prevents cross-contamination between different products.