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Cotechino conundrum

I have a large cotechino in cryovac. I plan on poaching the cotechino in the cryovac, then grilling half (in pieces) for Easter Sunday lunch. Can I freeze the remaining poached half to reheat or grill later?
By Lulu
Emma Knowles, Gourmet Traveller food director, writes:
The rule of thumb is that meat should be cooked no more than twice i.e. cooked once and reheated once (when re-heated, the internal temperature should reach over 75C). Cotechino is a cooked meat product and you’ll be poaching it in cryovac, meaning it’s essentially cooked twice, so the remaining portion shouldn’t be frozen or re-heated due to food safety issues.
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