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Food Preparation & Storage

Your Katz’s order arrives vacuum-sealed and ice-packed. Here’s how to bring every item back to deli-counter perfect—and how long it keeps.

Before You Start

  • Refrigerate on arrival Unless an item says otherwise.
  • Freeze what you won't eat soon Most frozen items keep up to 3 months.

Item-by-item guides

Tap an item for step-by-step instructions.

Hand-carved pastrami being sliced with a carving knife and fork Hand-Carved Deli Meats Boil in package Time: ~5 minutes

Pastrami, corned beef, brisket, turkey & tongue

How to reheat

  1. Defrost the meat overnight in the refrigerator. Do not remove it from the plastic packaging.
  2. Boil water in a saucepan or pot large enough to submerge the entire meat package.
  3. Submerge the entire package in the boiling water. Reduce the stovetop to low heat and cover the pot for about 5 minutes. Add 3–5 minutes if the meat is not fully defrosted.
  4. Carefully remove the package from the hot water after 5 minutes, using tongs or other cooking utensils. It will be very hot.
  5. Slice open the package and transfer the meat to a serving plate. It is now ready to enjoy.
  6. If the entire package is not consumed in one meal, we recommend reheating future servings under a very damp paper towel in the microwave.

Storage

Refrigerator: Up to 1 week

Freezer: Up to 3 months

Important: Do not refreeze meat that has already been thawed.

Whole peppercorn-crusted pastrami, partly sliced Whole Pastrami Boil until tender Time: About 3 hours

Cooked at home, carved fresh

How to reheat

  1. Remove the meat from its plastic packaging and place it in a large pot of water.
  2. Boil for 3 hours, or until tender. Use a fork to test for tenderness. Monitor the water level during the boil so the pastrami stays submerged at all times.
  3. Remove the pastrami from the water and trim any excess fat, if you like.
  4. Slice against the grain for maximum flavor and tenderness.

We do not recommend a sous vide or pressure cooker for this process; the boiling water helps tenderize and loosen the meat.

Storage

Refrigerator: Up to 1 week before cooking

After cooking: Best served within 3 days

Important: Never refreeze thawed food.

A matzoh ball in broth with carrot and celery Soup Stovetop, low flame Time: Until hot

Matzoh ball, chicken noodle and split pea

How to reheat

  1. Empty the container(s) into a pot large enough to fit the soup.
  2. Heat on a low flame, stirring occasionally, until the desired temperature is reached.

Storage

Freezer: Up to 3 months prior to reheating

Important: Do not refreeze soup that has already been thawed.

Two golden square knishes on a plate Knishes Oven, 350°F Time: Until golden brown

Round & square

How to reheat

  1. Preheat the oven to 350°F.
  2. Place the knishes on a baking sheet and bake until hot and golden brown. Be careful not to burn them.

Storage

Refrigerator: 7–10 days, if left in the vacuum-sealed pouch

Important: Do not freeze knishes.

Slice of noodle kugel topped with cinnamon Kugel Oven, 325°F Time: 20 minutes

Noodle pudding

How to reheat

  1. Place the kugel in its frozen state on a flat surface or tray and allow it to defrost completely.
  2. Heat the oven to 325°F and place the kugel in its tray on a flat baking sheet on the center rack.
  3. Heat for 20 minutes, removing the cover for the last 10 minutes for a crispy top.
  4. Remove from the oven and serve.
Alternatively: Reheat in the microwave on high for 2–3 minutes, though we recommend the traditional oven method.

Storage

Refrigerator: Up to 5 days, if defrosted

Freezer: Up to 3 months prior to reheating

Important: Never refreeze thawed food.

Plate of golden mini potato latkes Mini Latkes Fry at 350°F Time: 30–60 seconds

Fried for the crispiest result

How to reheat

  1. In a frying pan, add 1 inch of canola or other vegetable-based oil, enough to fully submerge the latkes. Do not use olive or nut-based oil; it will change the flavor.
  2. Heat the oil to around 350°F before adding the latkes.
  3. Fry for 30–60 seconds until the desired crispiness, then pat dry with a paper towel and serve.
Alternatively: Bake in the oven at 450°F for 8 minutes, though they may not be as crispy. We do not recommend microwaving mini latkes.

Storage

Refrigerator: Up to 5 days, if defrosted

Freezer: Up to 3 months prior to reheating

Important: Never refreeze thawed food.

Pigs in a blanket on a serving tray Pigs in a Blanket Oven, 350°F Time: About 15 minutes

Bake until golden

How to reheat

  1. Preheat the oven to 350°F.
  2. Place the pigs in a blanket on a baking sheet and bake until hot and golden brown, about 15 minutes. Be careful not to burn them.
Alternatively: Heat in a microwave on high for 2–3 minutes.

Storage

Refrigerator: Up to 5 days, if defrosted

Freezer: Up to 3 months prior to reheating

Important: Never refreeze thawed food.

Bag of Katz's seedless rye bread Rye Bread Toaster Time: 30–45 seconds

Seedless deli rye

How to reheat

  1. Store the rye bread in the refrigerator or freezer until ready to serve.
  2. Reheat briefly in a toaster for 30–45 seconds to warm (but not toast) the bread for best taste.

Storage

Refrigerator or freezer: Store until ready to serve

Room temperature: Stale within 1–3 days if left unrefrigerated

Important: Never refreeze thawed food. Our seedless rye does not contain the preservatives found in most mass-produced bread, so it can go stale more quickly than you'd expect.

Two pieces of kishka on a plate Kishka Pan, medium-low Time: ~2 min. per side

Stuffed derma, served with warm gravy

How to reheat

  1. Allow the kishka to fully defrost.
  2. Slice it into your desired serving size. We recommend 1-inch thick slices.
  3. Add a tablespoon of oil to a shallow saucepan.
  4. Over a medium-low flame, gently heat the kishka for about 2 minutes on each side, or until heated through.
  5. Serve with warmed gravy and enjoy.
Alternatively: Bake the whole kishka in the oven at 350°F for 20–30 minutes, then slice into 1-inch thick slices.

Storage

Refrigerator: Up to 5 days, if defrosted

Freezer: Up to 3 months prior to reheating

Important: Never refreeze thawed food.

Sliced hard salami Hard Salami Cool, dry place Best: Within 1 month

No reheating needed

How to store

  1. Hang the salami in a cool, dry place (like a cupboard) until serving. It will age over time and become harder.
  2. We recommend eating within one month of arrival, though it can be safely aged for up to 3 additional months.
  3. Once the casing has been cut open, refrigerate the salami. It can be refrigerated for up to a month, but will continue to slowly dry out and harden.
Stack of New York bagels with everything seasoning New York Bagels Oven, 400°F Time: 5–10 minutes

Freeze on arrival

How to reheat

  1. Freeze the bagels upon arrival.
  2. To serve, reheat in a toaster oven or traditional oven at 400°F for 5–10 minutes. They should have a firm outer crust with a soft, chewy center.

Storage

Freezer: Freeze on arrival

Important: Never refreeze thawed food. Our bagels do not contain the preservatives and other additives typically found in mass-produced grocery store brands, so they will spoil in less than a week if not stored properly.

Additional shelf life guidance

How long everything keeps

Refrigerate all items upon arrival, unless otherwise noted.
Full Sour Pickles3 weeks
Half Sour Pickles1 week
Cucumbers will continue to pickle in jars.
Deli Mustard2 months
Stir before serving.
Sauerkraut3 weeks
Russian Dressing2 weeks
Chopped Liver3–5 days
Chopped liver is very perishable.
Smoked Whitefish Salad5–7 days
Deli Rye5–7 days
Deli Cheese2 weeks
Unopened, in its vacuum pack. After opening, best consumed within 3–5 days.
Babka & Rugelach3 weeks
We recommend gently heating before serving.

Still have questions?

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