All Products

Bacon is the one item in the Mortella range that stands apart from the other smoked products: it is intended for cooking rather than cold service. Where the other roasts go from pack to plate, bacon …

In log products the cross-section area determines yield directly. Turkey roast has a broader section than beef or chicken, which means a slice cut at the same thickness covers more surface. In sandwi…

With aromatic products a log has an advantage over pre-sliced: the volatile aroma compounds stay inside the sealed mass. In a sliced product every slice meets the air and the aroma weakens over time;…

The words whole breast in the product name mark a technical distinction. Many charcuterie products are made by bringing pieces of meat together and moulding them; here the turkey breast is processed …

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…