Lebanon Bologna

>>8817793
Because plebs outside of the mid-atlantic/ Pennsylvania dutch area can't appreciate our humble but perfect sausage

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>>8817833
>>8817793

I agree. I think it is regional to German culture, specifically the Pennsylvania 'Dutch'.

>>8817833
i think it's ready to go national

>>8817793
What makes it different from the hard salami it looks like?

>>8817833

>can't appreciate

That shits more regional than scrapped.

It had a spread in lucky peach, so you can believe that everyone would be eating it if they distributed outside of bumfuck flyover land.

>>8819705

>it's soft
>less fatty than salami
>has a deep savory tanginess

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>>8819705

Like many sausages, there are many varieties in recipes that share the same name. Just within this one, you will find mild ones, spicier ones, more or less smoke flavor. Its encompasses the regional preferences.

If you comparing the average of both, I would say Lebanon Bologna can be more or less sweet, traditionally more, and has a smokey flavor, and perhaps an overall firmer texture. I think there is seed thats used also, but Im not sure, dill maybe.

Fuck it I'll look it up myself. No worries.

https://en.wikipedia.org/wiki/Lebanon_bologna

http://www.meatsandsausages.com/sausage-recipes/lebanon-bologna-traditional

http://pabook2.libraries.psu.edu/palitmap/LBologna.html

https://www.youtube.com/watch?v=uw2h8L6V214


There, I learned something too. Hope it helps.

>>8819784
Neat. Regional variety. I'll check for it next time I'm back east.

>>8819705
juicy is good for one thing and hard is good for another

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Grocery stores with Boar's Head products tend to carry it here in the Seattle area.

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>>8819930

It blew me away