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I haven’t frozen any, although purportedly yes (but Americans will freeze anything…) i did keep some of the steaming liquid as an jus to steam reheat it. Given that its brined, so essentialy cured ahead of cooking, I back it to last a couple of weeks in the fridge packed portioned into sandwich bags with all the air taken out.
It’s unbelievable with egg/spinach/LaoGanMa as a breakfast wrap.
kkg337
Does it freeze well?
It looks amazing, by the way.