produttori — Albignasego · Veneto
On the outskirts of Padua, in Albignasego, the De Mori family has been preparing porchetta and oven-roasted meats since 1970. Three generations, an artisan workshop and a recipe that calls for no preservatives, no colourings and no gluten: just selected meats, fresh spices and time.
Onto the workbench come pork from Veneto and Emilia and beef raised in Italy: the raw material is the first act of every choice. The spice blends — rosemary, garlic and other aromatics — are prepared by hand, fresh, so that every batch out of the oven carries recognisable aromas that are never standardised.
Porchetta is made from a whole cut, boned, seasoned with the spices, then rolled and tied by hand. It goes into the oven and stays there for hours at a low temperature, until the skin turns crisp and the inside remains soft and succulent. It is the same gesture that Ottavio De Mori passed on to his children and then to his grandchildren.
Alongside the porchetta, the workshop produces beef roast beef cooked at low temperature, pulled pork and other pork, beef and poultry specialities. No preservatives, no colourings, no added glutamate: every product is also suitable for people with coeliac disease. Distribution reaches private customers, bars, restaurants and large retailers across the provinces of Padua, Venice, Treviso and Rovigo.
From the workshop counter to the table: discover the full page of De Mori Specialità Porchetta and order at least twelve days in advance.
