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 flavour.