American bologna, which looks very similar to the German variety, gets its flavor from spices usually associated with pickling, such as allspice, black pepper, and even coriander.

American bologna is quite different from its Italian cousin. Here's what sets it apart, and why these two types of meat present so differently.

American adds nine new routes, axes 11 in international shakeup; will be only airline flying nonstop between North America and both Bologna, Dubrovnik. Skipping the US Travel 2025 🌴 This ...

In 2016, bologna made up just 9.4 percent of all processed lunch meat sales. By contrast , ham was responsible 28 percent of all sales and turkey, which everyone knows is trash, made up 31.2 percent.

Whether hot or cold, mayo or mustard, beef, pork or (let's just say) blended, it's an American classic that tends to remind many of us of our lunchbox days. So, for National Bologna Day, consider ...