Growing up in Pennsylvania Dutch Country, the only bologna I knew was Lebanon (pronounced Leb-nin) bologna.
It should be noted, however, that Lebanon bologna comes in two different styles. Sweet and regular (reck-ler in Dutch speak). This could probably start a whole new argument over which is better, but the sweet is kind of gross. It is just not what I look for in a lunch meat. Now the regular kind. Now that is the ONLY bologna for me. And when it comes to frying it up in a pan, nothing is better. Fried Lebanon bologna between two buttered slices of squishy white bread is about as good a comfort food as it gets.
AND my mom used to make Lebanon bologna gravy. Think cream chipped beef but slices of fried Lebanon bologna instead of the beef. Served over toast was definitely one of my favorite mom-meals.
Want a great appetizer? Lebanon bologna and cream cheese. Take a slice of regular Lebanon bologna, spread with cream cheese, roll up. Slice roll into bit size pieces and stab with a tooth pick. Voila! Delicious canapes!
When we went to the farmer’s market when I was a kid, we would get either Seltzer’s or Kunzler’s (they also make my favorite hot dogs). Seltzer’s is the only kind I can get now that I live in MD.
Thanks all–I am off to raid my fridge now.
Yours in food,