What Is Bologna Made Of?

Unraveling Bologna’s Mystery

Similar to hot dogs and SPAM, bologna frequently piques consumers' curiosity regarding its composition and origins. Despite its polarizing reputation, bologna continues to be a common sight in supermarkets and school lunches. But what exactly is it made from?

The Making of Bologna: Diverse Ingredients and Methods

Like many processed foods, bologna's recipe can differ depending on the brand. Manufacturers use various meats, from classic options like beef, chicken, and pork to a mix of them all. While some bologna boasts high-quality cuts, others may have historically included less desirable parts like organ meats and trimmings. Thankfully, these less popular ingredients are becoming less common.

The bologna is then cooked and sometimes smoked. During this process, it may be encased in natural skins, similar to other sausages. These casings are typically made from animal intestines, like those from cows, sheep, or pigs. While this might seem surprising at first, it's a standard practice in sausage-making and offers a natural alternative to synthetic casings.

Mortadella vs. Bologna: Cultural Distinctions

Though bologna is a staple sandwich filler in the US, its Italian cousin, mortadella, offers a distinct experience. Hailing from the city of Bologna, mortadella features flecks of fat, peppercorns, and sometimes even pistachios throughout its texture. This stands in contrast to the smooth, uniform consistency of American bologna.

Unlike mortadella, which has a variety of textures and ingredients, US regulations require cooked sausages like bologna to be finely ground and blended into a uniform pink mixture.

Ingredients and Processing: Unveiling the Label

Familiar bologna brands like Oscar Mayer typically use a mix of mechanically separated chicken and pork to create the base. Then, they add a blend of familiar spices like salt, pepper, celery seed, coriander, and paprika for extra flavor. A touch of sweetness often comes from corn syrup, and a secret ingredient called myrtle berry gives bologna its unique taste.

Although some companies keep their spice blends a secret, most bologna brands clearly list their ingredients on the packaging. This transparency allows consumers to make informed choices. While bologna is processed, many mass-produced versions are still quite tasty – as long as you're okay with that type of lunch meat.