 | |
| Type | Sausage |
|---|---|
| Course | Appetizer |
| Place of origin | Lebanon County, Pennsylvania |
| Associated cuisine | Pennsylvania Dutch |
| Invented | Cold |
| Main ingredients | Beef |
| Ingredients generally used | Spices |
Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold cut or appetizer.
Lebanon bologna has a distinct, tangy flavor, more so than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute [citation needed] for this costly time- and labor-intensive process.