Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold cut or appetizer.
Lebanon bologna has a distinct, tangy flavor, more so than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute [citation needed] for this costly time- and labor-intensive process.
Lebanonbologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. Similar in appearance...
American bologna to be finely ground, and without visible pieces of fat. Lebanonbologna is a Pennsylvania Dutch prepared meat. While called bologna, it is...
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wood or for example abaca pulp to make large diameter fibrous casings for bologna, cotto salami, smoked ham and other products sliced for sandwiches. This...
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