Bolgona is a cold cut for untouchables. Prosciutto is the best

Prosciutto is a bit salty for me. Hard salamis/summer sausage might take the win but they reach palette fatigue a lot faster than my old faithful: roast beef.

I did however recently have the pleasure of trying a beef cheek prosciutto from a local bar and that was absolutely delightful.

>>8528547
Oh, and yeah. I don't really understand bologna's existence. I might rather eat raw spam cause at least it's seasoned.

>>8528610
I agree on the hard salami, I love it but would be burned out fast. Soppressata is a favorite of mine, and roast beef. Ironically, I do like mortadella which is just bologna's dad.

>>8528547
Liverwurst

Prosciutto, Pastrami, Jamón Ibérico, Lomo, Sobrassada, Pancetta

>>8528547
>>8528614
You guys are eating the wrong bologna. My butcher makes an all beef bologna with whole cloves of roasted garlic, it's fucking incredible! The grocery store stuff is just a giant hotdog.

>>8528547
I like ham and cheese loaf fresh cut from the loaf with mayo and garden fresh tomato on white bread with a green onion on the side

Mortadela masterrace here

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Blood tongue.
The taste is unlike anything else, it's amazing

>>8528547
>confirmed for never having good bologna
also, does mortadella count as bologna? They're very similar and mortadella is god tier fro sandwiches

>>8530267
Bologna was developed from mortadella

>>8529649
>>8530267
>>8530275

this so much. I would go to my delli and get pastacio mortadella with german butter cheese on a hard garlic roll.

if you have never had german butter cheese, it is really good. my ex gf called it 'a cheese for ladies'

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Fried bologna is patrician as fuck, fight me.

>>8531714
If you ever get a chance, try frying bologna in a foreman grill. Best way to fry it. Crispy outside, but soft and juicy inside. Nothing does bologna like a foreman grill.