Posted on 03/18/2021 6:44:22 AM PDT by mylife
It’s savory. It’s smoky goodness. It’s relatively healthy. It’s flexible. Its quality has stood the test of time. And it’s a product recognized far and wide, from sea to shining sea.
It’s the perfect lunch meat. But the best thing about Lebanon bologna is its place of origin.
They’ve been making Lebanon bologna in these parts for nearly 120 years. But while times have changed – right down to the smoked meat industry itself – the secret to Lebanon bologna’s success is that it hasn’t.
Lebanon bologna has never been broken, so no one’s ever fixed it.
Read More: The history of Lebanon’s Bologna Drop
“Lebanon bologna is a quality lunch meat,” said Perry Smith, who’s worked at Seltzer’s Smokehouse Meats for 44 years. “It’s all beef. There are no fillers, no additives, no pork, no chicken, no water, no filler. Ours is all protein, made from 87 to 90 percent lean beef. The only negative might be the added salt, but now people are saying that isn’t even bad for you… It’s not just another meat item. It’s totally unique. The closest thing that might come to it would be a summer sausage. It’s not bologney. It’s bologna.”
(Excerpt) Read more at lebtown.com ...
“Years ago, 65-70 percent of our sales was Lebanon bologna and 30 percent of our sales was Lebanon sweet bologna,” Smith added. “Now, the totals have switched around. Lebanon bologna is more of a taste for older people. It has more of a tangy taste, more of a bite to it. But the trend’s going away from the original Lebanon bologna.”
Simply different bites for different likes. While the wholesomeness of it appeals to many, there is a certain acquired taste associated with Lebanon bologna.
“I like sweet bologna,” said Smith. “We make a double-smoked sweet bologna that is absolutely delicious. I like to slice a piece of it the size of a quarter-pound hamburger, put it on the grill, put a slice of cheese on top of it and eat with a toasted pretzel bun. It’s killer. Some people will eat it with a couple slices of American cheese and some mustard on white bread. Coal miners used to pack it in their lunches. It’s cured, so it doesn’t spoil… I am proud to work for Seltzer’s. I’ve made a career out of it. They’ve been a great family to work for. You don’t have people staying that long at a job and not being proud of the product. The longevity of the people here tells its own story.”
I do recall it being good. Haven’t had any in years though.
My all-time favorite lunch meat. Genoa salami is a close 2nd.
Could enjoy them at will in my youth. Doc says no more now. :(
I ate thousands of Lebanon bologna and cheese sandwiches growing up in North Central PA. We called it “Monkey Meat” for some reason.
Boars Head actually has a good Lebanon bologna available here in FL at Publix.
Lebanon County born and raised.
PA Dutch cooking is the best!
On tosted bread with mustard and pepperjack cheese or on pumpernickel bread. Chips and green olives on the side. Too bad the old packaged summer sausage has disappeared.
The absolute best is lebanon bologna with miracle whip and tomatoes on white bread. You just can’t believe the taste.
Nothing better than fried baloney sandwich.
Or put a slice in the microwave and it will curl up into a cup. Add a dippy egg in the cup and smush between two slices of bread.
It’s good stuff, much prefer the original.
Freegards
I might go to Publix and try some.
I like plenty of Boars Head products but I’m not a fan of their salami and pepperoni. I go elsewhere for those two.
I am in your camp for the most part.
“Years ago, 65-70 percent of our sales was Lebanon bologna and 30 percent of our sales was Lebanon sweet bologna,”...
Nothing better than fried baloney sandwich.
I grew up on that in NE Ohio.
Born and raised in baloney town. Joined the Army and was gone for 50 years. I am now back in my beloved baloney town!
Had a heart attack in 2020 and quad by-pass in April. Can’t eat processed foods like bologna, hot dogs, sausages, salami or pepperoni any more.........................8^(
Baum’s sweet Bologna blows the doors off Lebanon Bologna
I grew up eating Lebanon bologna sandwiches! My parents were born and raised in Anthracite coal region of PA. My son LOVES them as well. It is the type of meat (I think) that you may need to be raised on. Some folks don’t like the smoky flavor.
Some folks don’t like the smoky flavor.
And some folks cant figure out what flavor THEY themselves are.
It’s good on Pizza too. Don’t care for the sweet version.
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