#Chimex bologna skin

The modern product is usually cooked in a red or orange skin and is served as cold slices. The name, likely derived from 'Bologna', has been in use since the 17th century. In the United Kingdom and Ireland, a 'polony' is a finely ground pork-and-beef sausage. While called bologna, it is a cured, smoked and fermented semidry beef sausage similar to salami. Lebanon bologna is a Pennsylvania Dutch prepared meat. government regulations require American bologna to be finely-ground, and without visible pieces of fat. Variations Īside from pork, 'bologna' can be made out of chicken, turkey, beef, venison, a combination of meats, or soy protein. In the Southern United States, a bologna cake exists which is bologna slices layered with seasoned cream cheese to make the appearance of a cake. In North America, a simple and popular use is in the bologna sandwich. Other common names include parizer (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia, polony in Zimbabwe, Zambia, South Africa and Western Australia, devon in most states of Australia, and fritz in South Australia. Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.

Bologna sausage, informally baloney ( / b ə ˈ l oʊ n i/ bə- LOH-nee), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, originally from the city of Bologna ( IPA: ( listen)).

Chimex bologna