Mortella

A log is an unsliced whole roast carrying the same recipe as the sliced product. The difference lies in the buying logic: a sliced product buys ready portions, while a log leaves the slicing decision…

This is the only item in the sliced roast range that carries its additional components inside rather than on the surface. Where the peppered and oat-crusted versions apply their addition to the outer…

In this product the cheese and thyme sit inside the meat rather than on its surface. In log form that detail gains importance, because what reveals the pattern is the act of slicing itself; until the…

Beef jambon is the curing method applied to red meat. It shares the production logic of the chicken and turkey versions, but the numbers differ: at 21.5 g protein and 2.5 g fat per 100 g it leads the…

The oat coating is applied to the outer wall of the log. That makes the coating's behaviour independent of slice thickness: however thin or thick the log is cut, the frame stays the same width. On a …

Sucuk is traditionally round in section; coils and finger sucuk are produced in that form. Square sucuk carries the tradition into a square section, and the reason is bread alone: toast and sandwich …

In pizza making the thickness of a pepperoni slice determines the outcome directly. A thin slice colours quickly in the oven and curls at the edges; a thick slice curls less but renders more fat and …

In the Italian salami tradition the distribution of fat in the cut is the identity of the product. Fat carries the flavour and aroma; it appears as white flecks in the cross-section, and the thinner …

Bacon is the one item in the Mortella range that stands apart from the other smoked products: it is intended for cooking rather than cold service. Where the other roasts go from pack to plate, bacon …

In log products the cross-section area determines yield directly. Turkey roast has a broader section than beef or chicken, which means a slice cut at the same thickness covers more surface. In sandwi…

With aromatic products a log has an advantage over pre-sliced: the volatile aroma compounds stay inside the sealed mass. In a sliced product every slice meets the air and the aroma weakens over time;…

The words whole breast in the product name mark a technical distinction. Many charcuterie products are made by bringing pieces of meat together and moulding them; here the turkey breast is processed …