Bologna, much like hot dogs and SPAM, has always piqued people’s curiosity about what exactly goes into it and where it comes from. Despite its mixed reputation, you can find it almost everywhere, from supermarket aisles to school lunch trays. But what’s the story behind this deli meat?
The Craft of Making Bologna: Mixing it Up with Different Ingredients and Techniques
Just like with any processed food, the recipe and methods for making bologna can vary from one manufacturer to another. It can be made from beef, chicken, pork, or a blend of these meats. Some versions use high-quality cuts, while others might include bits and pieces like organs and trimmings, although those are becoming less common these days.
The meat gets cooked and smoked, often stuffed into natural casings made from animal intestines like cows, sheep, or pigs. It might sound surprising, but this is a traditional method in sausage-making, providing an alternative to artificial casings.
Mortadella vs. Bologna: A Tale of Two Deli Meats
While bologna reigns supreme as a sandwich staple in the United States, its Italian cousin, mortadella, tells a slightly different story. Named after the city of Bologna in Italy, mortadella features visible fat, peppercorns, and sometimes even pistachios, giving it a distinct look and taste compared to the smoother texture of American bologna.
In the U.S., regulations require that cooked sausages like bologna be emulsified into a uniform pink paste, quite different from the chunkier texture and diverse ingredients of mortadella.
What’s Inside the Label: Revealing the Ingredients and Process
Popular bologna brands, like Oscar Mayer, often use mechanically separated chicken and pork, along with spices such as salt, pepper, celery seed, coriander, and paprika. Corn syrup is a common sweetener, and myrtle berry adds its own unique flavor to the mix.
While the exact blend of spices might be a secret, most bologna packages openly list their ingredients. Despite any preconceptions, mass-produced bologna usually offers a tasty option, as long as you’re okay with its processed nature.