How Long Vacuum-Sealed Pork Will Last In The Fridge

How long does pork last in the fridge? The answer is usually three to five days, unless you're dealing with vacuum-sealed cuts, that is. The savvy food preservation strategy involves sucking out all the air from a product's packaging. As a result, the plastic clings to every nook and cranny of the pork with oxygen-eliminated vigor. Fast-forward to browsing your local supermarket shelves, and this leaves products with this packaging style a better option for storage longevity. Since oxygen exposure is the primary cause of premature food spoilage, vacuum-sealed pork remains safe for up to 10 days in the fridge. That's a big difference.

The usual rules apply once opened: Tightly reseal and play it safe with the widely accepted "eat within three days" approach. The fridge preserves for shorter periods than the freezer (which keeps vacuum-sealed pork for up to three years rather than a matter of days).However, refrigerating the meat is a handy hack when planning fortnightly grocery shopping. It's a good balance for spur-of-the-moment meal planners, dodging defrosting hassle and the stress of Googling "Can cooking pork straight from the freezer make you sick." In summary, relax a little, but don't spend too long eyeing up that sous vide pork chops recipe. Vacuum-sealing slows spoilage, but the clock's still ticking.

It's important to remember that the 10-day window is just a rough predictor of expiration. Note the emphasis on "up to." Learning how to tell if your meat has spoiled is a life skill everyone needs — and it demands a more proactive approach than simple calendar tracking. The expiration date is just one of the warning signs that your pork has gone bad, and even vacuum-sealed products aren't immune. So, what are the other signs of pork spoilage? The first sign is discoloration; a quick glance will reveal stray patches of suspicious gray and brown coloring.

Realistically, you won't detect a bad smell until opening the pork. But it's not looking good if you open the meat only to be hit with an ammonia-like waft. Any sliminess is another huge no-go. And, finally, while it really shouldn't occur since vacuum sealing involves entirely removing air, bloated packaging is a massive red flag. Bacteria breeds and releases gas, puffing up even the most tightly sealed pork cuts. On that note, it's worth checking the quality of the packaging, too. Any tears could spell trouble — either now or with premature spoilage down the line. A sharp eye is the best way to get the best out of your vacuum-sealed pork.