All Products

Sliced beef roast is the most striking product in the range on numbers. Red meat is generally assumed to be fattier than white, yet the opposite holds here: at 2.5 g of fat per 100 g it sits below bo…

Surface coatings in charcuterie are usually spices; oats, by contrast, are used for texture rather than flavour. When the roast is coated in oats before cooking, slicing leaves a faintly rough wall a…

The difference between jambon and roast begins in the production method. A roast is cooked directly, while a jambon is cured first: the meat rests in a salt solution before cooking. Curing distribute…

Turkey jambon is the most practical item in the range for kitchens producing sandwiches. Two properties combine: the broad slice that comes from the size of a turkey breast, and the 120-day shelf lif…

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, …

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 ba…

The pattern in a mortadella cross-section can be built from the meat itself rather than from vegetables or tomato. Here, whole pieces of chicken are set into the emulsion; the cut shows darker island…

Salami separates most sharply from the sliced range on numbers: 17.7 g of fat per 100 g, roughly seven times that of beef roast. That gap is not a fault but the definition of the product — in salami …

Pepperoni is salami seasoned with chilli; its nutrition figures are identical to salami and the difference lies in the spice blend. Its real recognition, though, comes from how it behaves on a pizza.…

Mortella Chicken with Creamy Sauce is chicken cooked in a cream-based sauce and canned. Because the product is heat-treated inside the sealed can, the contents are sterilised — which is why it keeps …

Mortella Corned Chicken is the product type known internationally by that name. What separates it from the sauced items in the range is texture: it is canned as a firm block that holds together on it…

Mortella Mexican Style Chicken is the hot item in the range — the (HOT) mark beside its English name in the catalogue says as much. The spice profile leans towards Mexican cooking, built around cumin…