Food - Drink
Lebanon Bologna: The Smoky Sausage You Should Know About
By HALDAN KIRSCH
You may be familiar with the mild, pink bologna sold in most grocery stores, there's another kind of bologna that is a beloved staple of the Northeastern United States. Originating in Lebanon County, Pennsylvania, Lebanon bologna is a semi-dry smoked and fermented sausage made from 90% lean beef and a mixture of spices.
Lebanon bologna dates as far back as the 1780s, and originated in the Pennsylvania Dutch population that first settled in the Lebanon valley. Lebanon bologna became a standard market item by the 1800s, and dozens of bologna producers were in business by the early 1900s; many of these are still operating today.
This bologna has a dark red color speckled with bits of fat and a smoky and slightly tangy taste, a result of the fermentation process; some manufacturers use potassium nitrate for fermentation, while others prefer a starter culture. Fermenting the meat and spice mixture also lowers the pH of the meat and keeps it safe from bacteria.
Lebanon bologna is a versatile ingredient, and a classic way to enjoy it is to spread some cream cheese across a slice of bologna and roll it up for a snack; it's also amazing in sandwiches or on a charcuterie board. Just be aware that while this bologna is high in protein, iron, and vitamins, it's also high in sodium, like other processed meats.