JohnnySavage
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Lebanon bologna is a type of cured, smoked, and fermented semi-dry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer. Lebanon bologna has a distinct tangy flavor, moreso than other fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, inexpensive liquid smoke is used as a substitute for this costly time and labor intensive process.
Lebanon bologna was developed in the 19th century by the Pennsylvania Dutch of Lebanon County, Pennsylvania, reflecting the slow-cured and smoked sausage traditions of northern Europe. Still produced primarily in that area, it is found in markets throughout the United States and typically served as a cold cut as well as an appetizer. In addition to the original, a sweet sweet version is made.
https://s3.amazonaws.com/cdn.pageneralstore.com/images/uploads/category_121_8191.jpg
With onion and mustard.
Lebanon bologna was developed in the 19th century by the Pennsylvania Dutch of Lebanon County, Pennsylvania, reflecting the slow-cured and smoked sausage traditions of northern Europe. Still produced primarily in that area, it is found in markets throughout the United States and typically served as a cold cut as well as an appetizer. In addition to the original, a sweet sweet version is made.
https://s3.amazonaws.com/cdn.pageneralstore.com/images/uploads/category_121_8191.jpg
With onion and mustard.
