Mortella

In this product the chicken is not fully homogenised; visible pieces are left inside. When a slice is taken those pieces stand out against a pale background, and the slice presents a textured surface…

Most charcuterie is produced in cylindrical or square log moulds; this product is shaped in a mould formed like a chicken breast. Sliced, the result carries an organic rather than geometric edge. The…

The dried tomato here is distributed through the meat rather than applied to its surface. In log form that means tomato is present at every point of the cross-section; a slice taken from either end o…

The black pepper is applied to the outer wall of the log; taking a cut leaves a dark ring at the edge of every slice with plain meat in the centre. That behaves differently from products where the ad…

A mortadella log has a round section, and that determines where the slice goes. A round slice sits naturally on a burger bun, in a croissant and on a round canapé; on square bread the corners stay em…

The visual identity of a mortadella is its cross-section, and here the pattern is built on a single colour. Dark red islands of tomato scatter across a pale emulsion base; unlike the multicoloured lo…

In the mortadella tradition the cross-section pattern is built from the meat itself; vegetable and tomato are later variations. This product carries that classic structure: pieces of chicken set into…

The square log is a product designed around the shape of bread. Toast bread, sandwich bread and square wholemeal slices are square; a round slice of ham on those breads leaves four empty corners, and…

A club sandwich is built from three layers of bread with two fillings between them. In that structure square slices become a necessity: round slices stacked on top of each other begin to slide, and t…

Among the square jambon logs, beef is the strongest on numbers: 21.5 g protein and 2.5 g fat per 100 g. The chicken and turkey versions are lean too, but beef leads on both counts. On flavour, beef b…

The frankfurter has the most homogeneous texture of the sausage families. The meat is worked into an emulsion and filled into a fine casing; the result is a smooth, soft body that gives no sense of f…

The word special marks a positioning here: a higher tier within the same sausage family. Pack size and the way it is used match the standard frankfurter; the difference lies in the recipe. That makes…