How Pennsylvania's Ring Bologna Differs From The Regular Variety

For many folks, bologna is just one of those divisive ingredients that either inspires immediate hesitation or passionate arguments about why it's so great. Maybe your grandparents used to make creamy, old-fashioned bologna salads, so it evokes a hint of nostalgia; or maybe your concept of bologna has nothing to do with those pink, round discs you pick up at the deli — in which case it's possible you're more familiar with Pennsylvania ring bologna.

The two varieties share some similarities: Both standard deli bologna and ring bologna are fully cooked sausages, and exist within the pantheon of essential cured meats worth knowing and sampling. What's more, they can also both be enjoyed either cold (no judgment here if you've ever munched on a slice straight from the fridge) or warmed up, like in a fried bologna sandwich. However, when it comes to how they're prepared and how they look, the differences become clear. 

While standard deli bologna is ground super finely and has an ultra-smooth, almost uncannily uniform texture, Pennsylvania ring bologna undergoes a more rustic process that involves a heavier casing and different flavoring techniques to achieve its unique taste and shape.

While bologna itself truly originated in — yes, you guessed it — Bologna, Italy (a famous one being mortadella), Pennsylvania ring bologna is a true staple of the Pennsylvania Dutch culinary tradition. It was most likely brought to the U.S. when German immigrants introduced their unique sausage-making practices in mid to late 1800s.

Both ring and standard bologna most often feature beef, pork, or a blend of the two meats (though chicken and turkey are occasionally used as well). However, as its name suggests, ring bologna is easily identifiable by its thick, ring-shaped casing. Once the cooked meat — typically a chunky, coarse blend of beef and pork, though more finely ground blends do exist — is stuffed inside the casing and tied it is hung for the final, and arguably most important, preparation step: smoking it over hardwood for flavor.

Different brands will also season the ring bologna with a variety of ingredients and spices (for instance, you can get honey mustard-flavored ring bologna, or even jalapeño and cheese), but all of them are able to be eaten as-is. Ring bologna is richly savory and rustic, and can be enjoyed in a whole host of ways. You can serve it sliced as a snack, eat it with crackers and cheese, pickle it for tang, or even fry it up and use it as an unexpected topping to upgrade a frozen pizza.

So-called "regular" bologna, the kind of highly processed meat you've likely stumbled across at your local grocery store and sold by brands like Oscar Mayer, is often treated more like a standard cold cut. If you're not buying it pre-sliced, you're likely purchasing it in a large, straight log instead of a ring — no casing here — and cutting it up at home. Some people describe standard bologna as a bit paste-like – but don't mistake that for being mushy. Likely, this is just referring to the fact that it's super finely emulsified to create that perfectly smooth consistency; in actuality, it has more of a springy, relatively firm texture, making it an ideal ingredient for a basic school lunch sandwich.

Regular bologna is often made from a blend of meats that have been mechanically separated, occasionally along with trimmings – which is why it has sometimes earned a reputation for being cheap and low-quality, though plenty of brands use high-grade cuts of meat. Most often, you'll find it's only seasoned minimally — its goal is not to overwhelm your palate, but rather to offer a mild, uniform sort of saltiness that plays well with other ingredients. If you want to experiment beyond sandwiches, try tossing it in a comforting casserole, grinding and folding it into a cheesy pasta, or frying it and serving it with eggs for breakfast.