Bologna sausage
Bologna sausage (pronunciation: /bəˈloʊni/) is a type of sausage that originated from the city of Bologna, Italy. It is also known as baloney, bologna, or polony in some regions.
Etymology
The term "Bologna sausage" is derived from the city of its origin, Bologna, located in northern Italy. The Italian name for this sausage is Mortadella Bologna, which is a protected geographical indication under European Union law.
Description
Bologna sausage is a large, highly seasoned sausage made from pork, beef, or a mixture of both. It is finely ground and stuffed into a large casing, then cooked or smoked. The sausage is typically sliced and served cold in sandwiches or used as a topping for pizzas and pastas.
Related Terms
- Mortadella: An Italian sausage or cold cut made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat.
- Sausage: A meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.
- Cold cut: Thin slices of meat served cold, often in sandwiches.
- Pork: The culinary name for meat from a domestic pig.
- Beef: The culinary name for meat from cattle.
See Also
External links
- Medical encyclopedia article on Bologna sausage
- Wikipedia's article - Bologna sausage
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