Chicken Luncheon Meat (Canned)
Mortella Chicken Luncheon Meat is the canned form of the salami found on a deli counter. This product type is made by heat-treating a sliceable block of meat inside the can, and the result is a deli product that requires no refrigeration.
The real benefit here is logistical. Ordinary salami needs a cold chain, carries a shelf life counted in days once opened and takes up fridge space. Canned luncheon meat sits on a shelf while sealed, which opens it to hotel rooms, boats, campsites and field use where refrigeration is limited.
Shelf life and storage conditions
- Shelf Life
- 24 months
- Storage Conditions
- Store at room temperature (+20 °C) in a cool, dry place. After opening, transfer the contents to a sealed container and refrigerate.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Takes a deli product out of the cold chain; no refrigeration needed while sealed.
- The block slices cleanly and behaves like salami in sandwiches and on breakfast plates.
- Two pack sizes allow a choice between small venues and bulk use.
- Cholesterol is declared in the catalogue at 25 mg per 100 g, which institutions tracking nutrition can measure against.
Where To Use It
- Sandwich and toastie fillings
- Breakfast plates and cold buffets
- Hotel rooms and boat galleys
- Camping and caravans
- Pan-fried as a hot plate
- Emergency and travel stock
Nutrition Information (per 100 g)
- Energy: 719,6 kJ / 172 kcal
- Fat: 10,8 g (of which saturates 3 g)
- Carbohydrate: 10 g (of which sugars 0 g)
- Cholesterol: 25 mg
- Protein: 10 g
- Salt: 2 g
Wholesale Ordering & Storage
Favoured for deliveries to sites with limited refrigeration; the case holds 24 units and orders run in case multiples. Store at room temperature (+20 °C) in a cool, dry place. After opening, transfer the contents to a sealed container and refrigerate. Shelf life: 24 months.
Frequently Asked Questions
Does canned luncheon meat taste different from ordinary salami?
The difference in texture is more noticeable. Heat treatment leaves canned luncheon meat slightly softer; the flavour profile follows the seasoning of the salami itself.
Can it be fried?
Yes, and it is a common use. Cut thick and seared in a pan the edges caramelise, which is how it is served on a breakfast plate.
What is the difference between 200 g and 340 g?
Only the pack size; the product and its nutrition are the same. The 200 g suits use at a single sitting, the 340 g suits serving several portions.
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