Sliced Chicken Mortadella with Vegetables
Mortadella belongs to a different class from roast and jambon: the meat is minced into an emulsion and visible pieces are set into it. That pattern in the cross-section is what defines a mortadella, and in the vegetable version it is built from greens and oranges.
The numbers separate too. At 6.7 g of fat per 100 g it is richer than a roast, yet at 1.5 g of salt it carries the lowest salt figure of any sliced product in the range. That makes it a notable option wherever salt intake is monitored — children's nutrition, schools and institutional kitchens.
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?
- The lowest salt among the sliced range: 1.5 g per 100 g, less than half that of roast and jambon.
- The vegetable pattern in the cross-section makes it instantly recognisable against a plain slice.
- Its emulsion structure takes a very thin slice without falling apart in a sandwich.
- Visible pieces of vegetable make the product more acceptable in children's nutrition.
Where To Use It
- Children's lunchboxes and school canteens
- Breakfast plates and buffets
- Sandwich and toastie fillings
- Salt-controlled institutional catering
- Canapés and aperitifs
- On salads
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
Its salt figure makes it a choice in school and institutional catering, where quantities are calculated from meal counts and portion weight. 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
What is the difference between mortadella and roast?
In a roast a whole piece of meat is cooked and sliced, and the muscle structure shows. In a mortadella the meat is minced into an emulsion; the cross-section is homogeneous with visible pieces set into it.
Is the salt content really low?
It is the lowest in the sliced range at 1.5 g per 100 g. For comparison, sliced turkey roast carries 3 g.
Which vegetables are inside?
The ingredients panel on the pack lists them; the selection can vary by production batch, so the label is the reference.
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