Expelling The Bologna About Bologna

It’s bewildering these days in the cold cases of specialty stores, delicatessens and even some supermarkets, with the array of exotic-sounding meats such as lomo, capicola, speck and soppressata.

Then there are salumi (Italian) and charcuterie (French), the cured, preserved meats that have taken on a new cachet as their product lines sausages, hams, confits, even duck salami crowd butcher shops and restaurant menus.

Given that, we wondered: Whatever happened to good ol’ bologna (or “baloney,” the spelling most regular folks seem to prefer), that most straightforward of lunchmeats? It’s still around and in more varieties than ever.

To read the rest of the story, please go to: The Sacramento Bee