It's high in fat, and salt, otherwise, what's so bad about it?

We eat it from time to time, in fact we have a full tube of it to smoke for a get together. We do prefer Boar's Head all beef bologna though.

I'm sure that, since it's basically slices from a giant hot dog, I am sure that we will soon hear from all of the people who claim that they have a cousin who heard about some guy who works in the plant where it is made who said that you wouldn't eat it if you saw it being made/knew what went into it. Closely behind them will be the righteous mob who (based on the slices from a giant hot dog aspect) will call for the removal of not only your man card, but also your man parts for committing the unforgiveable sin of applying ketchup to it.

I need no "Man Card", John just a different drum.

Chicken bologna ? No thanks !

What a buncha bologna.

Bologna is one of those things that you don't want to see being made.

I love hot dogs and bologna.

Look at a section under a microscope, endometrium, brain, organ meat, testicle, nerves, breast, blood vessels and lots of dead fat.

Yes, is there any difference between brands?

The college ag class that I was in took a tour of the Frosty Morn meat plant in Clarksville, TN. This would have been way back in 1969. I saw bologna being made, and wouldn't eat it for several years thereafter. When I did go back to eating it every now and then, it was not Frosty Morn. Having said that, I'll shut up on the subject.

I read, in Teddy Roosevelt's day, they threw poisoned rats in the grinder.

Go to the deli and have them slice some Boar's Head for you, I think you'll taste a difference.

Is anything with the Bar-S brand fit to eat?

I second the motion.

If not good, it's cheap.

I like Boars head bologna cut in 1/4" slices and fried, but keep some Bar S in the freezer as a backup for when I can't get to the deli.

Fried up with plane old yellow mustard on white bread, the bar S will fill you up.

Virgil B.

Fried bologna.

Growing up in da UP we ate a lot of Vollwerth brand ring bologna.

There are two types of ring bologna: the coarse-grind stuff that is great, and the over-sized hot dogs tied in a loop which should not be allowed to be labeled as ring bologna, but should have their own name.

Nothing wrong with it other than it looks like you put ketchup on it or perhaps that catsup.

I do have to hand it to myself on my gift of prophecy.

Next up.

Mostly beaks and feet.

Oh yeah.

In the dirty south…

Bryan’s brand.




The German bologna the Walmarks sells in the deli case is good also.

I dig most all bologna and will eat Bar S. That said, there's way better out there.

Bologna sandwiches and Pepsi out of the cooler while dad took us to old mines in the green FJ40...great memories.

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.

I bet he's not using mechanically separated chicken.

Maybe not but it's still got lips, snouts and ass holes in it. Mechanically separated chicken doesn't sound so bad comparatively. I don't really care what's in it so long as it tastes good. Some of the premium brands don't to me. I like Oscar Mayer about as good as any myself. Better than a lot of the deli stuff.

Oh and while I don't care for BAR S bologna or the regular hot dogs, their beef franks aren't bad.

Levee fishing in the Delta, Lays potato chips smashed into the Alpine bologna sandwich and Martinelli's apple juice in the little glass apple bottles.

Good days.

That is one of my least favorite things.

Chicken?

I like it. I don’t see nothing wrong with it

When I was a youngster, my mother would buy a whole loaf, grind it up,add a few dice pickles, some mayonnaise and call it ham salad. She baked bread once a week. Ham salad on home made buns was our std school lunch.

Chicken carcasses forced through a screen.

How does it stay on the hook?

Chicken? In baloney??

WTF???

Grew up on fried bologna sammiches. Prefer cloth bologna and extremely sharp cheddar on white bread with dukes.

The mechanically separated ones.


If your bologna is gritty....it's the bones and cartilage of the chicken you are experiencing.

Is that ketchup?

A little grittiness won't hurt you. Actually I'm not sure it's true that the grittiness in some bologna is from chicken bones and cartilage. As I said before, Oscar Mayer bologna is one of my favorites. If you look at the ingredients list, mechanically seperated chicken is the main ingredient and it isn't gritty at all.

I can promise you there are frags of cartilage, bone, hair, tendon, etc.

Years ago I bought a package of an off brand of bologna I'd never heard of before. Don't remember now what it was but I do clearly remember reading the ingredients list which included beef lips, udders and snouts.

I don't know....I can only detect it with the mechanically separated varieties.

Mortadella here. Even my grandson is a fan.

I threw up a little in my mouth when I saw that

Oh yeah.

In the dirty south…

Bryan’s brand.



I haven't had any in quite some time now, as it is not sold around here, but that Bryan bologna used to be pretty good stuff. I'll eat Bar-S brand, but not a favorite at all. Locally to me, HEB store brand thick cut is pretty good.

Used to eat the hell out of garlic ring bologna.
Stop in some country store and buy a ring and some crackers, couple Cokes,
Dad and I were set.


Is it me, or the bologna?
Can't stand it anymore.
Seems it's all fat, nasty stuff!
Could be chicken?

The older I get, the less I will get the cheep stuff. I do not care for Bar S brand.

Slathered with Duke's, of course.

It is one of the cheapest and tastes like it.

Do you like Dukes?

If that was asked of me, I have never considered myself worthy.