The short answer: Lebanon bologna is a smoked, fermented beef sausage from Lebanon County, Pennsylvania. It has a deep red color and a tangy flavor that sits between summer sausage and smoked salami, and it is firmer and far more flavorful than sliced lunch meat bologna.
If you did not grow up in central Pennsylvania, Lebanon bologna might sound like lunch meat. It is not. Lebanon bologna is a smoky, tangy, cured beef sausage with roots that go back more than 200 years in Lebanon County, the same county our warehouse calls home. Here is what makes it different, how it is made and the best ways to enjoy it.
What is Lebanon bologna?
Lebanon bologna is a fermented, smoked beef sausage from Lebanon County, Pennsylvania. It is seasoned with spices, cured, slowly smoked over hardwood and naturally fermented, which gives it a deep red color and a pleasant tang. The flavor sits somewhere between summer sausage and a good smoked salami, with more tang than either.
Despite the name, it has little in common with the soft, mild bologna sold as sliced lunch meat. It is firmer, smokier and far more flavorful.
A short history
The Pennsylvania Dutch farmers of Lebanon County were making this style of smoked beef sausage before the 1780s, following the slow cured sausage traditions they brought from Europe. By the early 1800s it was a staple in the area.
Some of the makers are still going strong. Weaver's traces its Lebanon bologna back to 1885, when Daniel Weaver started smoking bologna just north of Lebanon. Shop Weaver's beef sticks and snack sticks here at Beefsticks.com.
How Lebanon bologna is made
- Grind and season. Lean beef is ground and mixed with spices, salt and sugar.
- Cure. Curing salts are added to keep the meat safe and give it its classic red color.
- Age. The stuffed sausage rests so beneficial cultures can build up. This is where the famous tang starts.
- Smoke low and slow. Traditional Lebanon bologna is cold smoked over hardwood for up to several days. The slow smoke dries the sausage, deepens the flavor and finishes the fermentation.
Original vs sweet vs hot Lebanon bologna
- Original is smoky and tangy, the classic taste most locals grew up on.
- Sweet Lebanon bologna adds more sugar for a milder, slightly sweet finish. Kids often like it best.
- Hot & Spicy adds pepper heat on top of the smoke and tang.
Can't decide? The Buffalo Bills 3-Piece Lebanon Bologna Gift Box includes all three.
How to eat Lebanon bologna
- Snack board. Slice it thin and serve with sharp cheddar, crackers and mustard.
- Cream cheese roll ups. A Pennsylvania party classic: spread cream cheese on a slice and roll it up.
- Sandwiches. Pile it on rye with Swiss and spicy mustard.
- Straight from the stick. Lebanon bologna sticks are made for snacking, no knife needed.
Shop Lebanon bologna sticks
- Buffalo Bills Original Lebanon Bologna Beef Sticks, 1 lb
- Buffalo Bills Sweet Lebanon Bologna Beef Sticks, 1 lb
- Buffalo Bills Hot & Spicy Lebanon Bologna Sticks, 1 lb
- Buffalo Bills 3-Piece Lebanon Bologna Gift Box
Lebanon bologna FAQ
Is Lebanon bologna fully cooked?
Lebanon bologna is a cured, fermented and smoked ready to eat product. You can eat it straight from the package, no cooking required.
Does Lebanon bologna need to be refrigerated?
Follow the label. Our Lebanon bologna sticks are packed to be shelf stable until opened and should be refrigerated after opening.
Is Lebanon bologna made with pork?
Traditional Lebanon bologna is an all beef sausage. Always check the ingredient list on the product page for the exact recipe.
Why is it called bologna?
Pennsylvania Dutch makers used the word bologna for many large smoked sausages. The Lebanon name comes from Lebanon County, where it was developed and is still mainly made today.
