I haven’t liked Lebanon this much:
Since Brown Bag Lunches…
Lebanon bologna is a type of semi-dry sausage similar in appearance and texture to salami, although it is somewhat darker colored. Made from salted beef, it has a distinctive smoky taste, owing to the smoking process by which it is cured. It is additionally aged for at least 10 days, which generally overlaps with the smoking. Originating with the Pennsylvania Dutch, it is commonly available in south-central Pennsylvania, where it is often served as a luncheon meat.
Since Brown Bag Lunches…
Lebanon bologna is a type of semi-dry sausage similar in appearance and texture to salami, although it is somewhat darker colored. Made from salted beef, it has a distinctive smoky taste, owing to the smoking process by which it is cured. It is additionally aged for at least 10 days, which generally overlaps with the smoking. Originating with the Pennsylvania Dutch, it is commonly available in south-central Pennsylvania, where it is often served as a luncheon meat.
3 comments:
I love me some lebanon bologna.
South Central, oh shit!! I gots to get me some Lebanon, bro.
Tavern ham anyone?
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