Sliced Chicken Mortadella with Dried Tomatoes
The cross-section pattern of a mortadella is built here with dried tomato. Unlike the multicoloured distribution of the vegetable version, one colour dominates: dark red islands on a pale emulsion base. Visually the result is a simpler, more ordered cross-section.
On flavour, dried tomato brings acid into the emulsion. A mortadella is by structure soft and round in taste; the acidity of dried tomato cuts that roundness and keeps the product from tasting one-note. That profile makes a classic pairing with mozzarella and basil in a panini.
Shelf life and storage conditions
- Shelf Life
- 90 days
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A single-colour pattern: dark red islands on a pale base, more ordered than the vegetable version.
- The acidity of dried tomato cuts the round taste of mortadella and prevents monotony.
- Makes a classic pairing with mozzarella and basil in panini and Italian-style sandwiches.
- Shares the low salt figure of the mortadella group at 1.5 g per 100 g.
Where To Use It
- Panini and Italian-style sandwiches
- Breakfast plates and buffets
- Mediterranean salads
- Charcuterie on pizza
- Canapés and aperitifs
- Packed lunches
Nutrition Information (per 100 g)
- Energy: 602,5 kJ / 144 kcal
- Fat: 6,7 g (of which saturates 2,2 g)
- Carbohydrate: 2,76 g (of which sugars 0 g)
- Protein: 17,9 g
- Salt: 1,5 g
Wholesale Ordering & Storage
Where panini and hot sandwiches are produced, consumption follows sandwich counts; bought with the vegetable version it builds a two-pattern mortadella line. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container. Shelf life: 90 days.
Frequently Asked Questions
How does it differ from the vegetable version?
The cross-section pattern and the taste. The vegetable version carries multicoloured pieces and a softer flavour; the dried tomato version is dominated by one colour with pronounced acidity.
Why does it work well in panini?
Warmed, the aroma of the dried tomato opens up and balances the mildness of mozzarella. The emulsion structure of mortadella also holds under heat.
Can it be used on pizza?
Yes. Adding it just before the oven or after it comes out is best; long baking dries the slice edges.
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