Mortadella from Bologna

October 24th is National Bologna Day

Bologna sausage, also spelled baloney (/bษ™หˆloสŠni/), is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna (IPA: [boหˆloษฒษฒa] (About this soundlisten)). Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed and coriander and, like mortadella, myrtle berries give it its distinctive flavor. Other common names include parizer (Parisian sausage) in the countries deriving from ex-Yugoslavia, Hungary and Romania, polony in Zimbabwe, Zambia, South Africa and Western Australia, devon in most states of Australia, and fritz in South Australia.

In North America, a simple and popular recipe is the bologna sandwich.


What will you be celebrating? How will you do it?