I dig most all bologna and will eat Bar S. That said, there's way better out there.
I bet it's all got the same shyt in it, just different spices. It ain't like the more expensive brands are grinding up prime rib.
The better ones don't use mechanically separated chicken.
My definition of "better" means tastes better to me. Got a local butcher that makes good bologna and amazing German style bologna. The German style, fried outsells both hotdogs and hamburgers at the local ballparks. Great stuff.
