Although popular in the whole country, Porketta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. A traditional gourmet roast, Porketta is pork filled with herbs and spices, oven cooked and covered with delicious crackling. Porketta is served perfectly on crusty bread with mustard.
Mortadella – Plain
Mortadella originated in Bologna, the capital of Emilia-Romagna. Elsewhere in Italy it may be made either in the Bolognese manner or with its own distinctively local style. Tibaldi Traditional Mortadella is made from pork and beef, and then cooked. Best served as an antipasto or to accompany a salad.
Mortadella – Olives
Tibaldi Olive Mortadella is perfect to serve as an antipasto alongside sundried tomatoes and cheese. Green olives throughout the mortadella add a deliciously mild, salty flavor.
Mortadella – Pepper
Tibaldi Pepper Mortadella contains black pepper, adding a mild, earthy flavour. Serve on crusty rye with tasty cheese to create a perfectly seasoned sandwich.
Originating in Turkey, Pastrami was modified for Jewish cuisine by using beef instead of pork in order to adhere to Jewish kosher traditions. Pastrami first appeared in America in the late 19th century, where it was introduced by Jewish immigrants. As the majority of Jewish immigrants arrived in New York City, Pastrami became a popular meat in many city eateries and remains popular to this day.
Tibaldi Pastrami is produced with beef eye rounds and naturally wood smoked with Australian hard wood. The smoky, spiced flavor is perfect for a classic New York rye sandwich.
Sliced Roast Beef
Tender and succulent, Roast Beef is a classic. Enjoy the festive season all year round with Tibaldi Sliced Roast Beef. Finely sliced and ready to eat, tender and juicy roast beef creates the perfect rustic sandwich topped with mustard and horseradish cream.
Traditional Turkey Breast
Australian turkey breast fillets are lightly seasoned then netted and slow roasted and lightly smoked. The result is a traditional turkey portion that can be eaten cold with salad or warmed and smothered with gravy.