Lebanon Baloney is a dark maroon coloured, semi-coarse, semi-dry luncheon meat with a tangy, spicy taste. You can see flecks of spices, and larger flecks of white fat in it.
Lebanon Baloney is made from coarsely-chopped pieces of beef and beef fat. Some nitrates are added for colour and to inhibit the development of bacteria such as “pseudomonads” which might cause the meat to spoil. The sausage is cured with cold-smoke, usually below 120 F / 49 C, and aged for at least 10 days, during which time lactic acid bacteria develops and causes fermentation, resulting in the taste.
It is sold ready to eat. You use Lebanon Baloney as you would a luncheon meat or salami.
Made in Lebanon, Pennsylvania it is very common throughout Pennsylvania and New Jersey and at various places along the east coast of America.
Weaver’s (owned since 2005 by Godshall’s Quality Meats) claims to be the oldest, continuous manufacturer. Other brands include Kutztown (also owned by Godshall’s Quality Meats) and Seltzer’s, Bomberger’s and Baum (all made by Seltzer’s.)
In Lebanon County, a favourite way to serve Lebanon Baloney is in a sandwich made from two pieces of well-buttered white bread. On one slice of the buttered bread you put a layer of bologna and a layer of potato chips (aka crisps in the UK), then put the top piece of bread on, and scrunch it all down.
A German style salami; smoked summer sausage.
Per 2 slices (57 g / 2 oz): 105 calories, 6 g fat, 11 g protein, 31mg cholesterol, 783 mg sodium, .3 g carbohydrates.
1 slice is about 1 oz / 30 g
Lebanon Baloney was developed by German immigrants.
Literature & Lore
A Baloney Day is held on the first weekend of every September in Lebanon, Pennsylvania.
On New Year’s Eve, a 6 foot (2 meter) long roll of Lebanon Boloney is dropped in the town of Lebanon at the corner of Ninth and Cumberland streets to mark the New Year. The bologna is made by the Kutztown company.
“Another item we like to remind lovers of quality meat rolls about is the Lebanon beef bologna from Pennsylvania Dutch country. Seltzer’s brand is all-out beef, uncooked but long-cured and hickory-smoked. It’s a luncheon meat to please everyone who comes within sniffing distance of its spicy fragrance. Boneless beef of choicest quality makes it outstanding, and no filler at all finds its way into those plump cellulose casings. Just one bite of it makes us think of hot potato salad and dark rye bread and a stein of cold dark beer. Meat markets in various cities throughout the country carry this beef roll, but just to be sure, you can order the genuine Seltzer’s Lebanon direct through the mail from the Palmyra Bologna Company, 2370 College Street, Palmyra, Pennsylvania. Rolls of approximately 3 pounds are shipped for $3.25, which includes postage and guarantee of safe arrival.” — Paddleford, Clementine (1898 – 1967). Food Flashes Column. Gourmet Magazine. March 1951.
Lebanon Baloney is not named after the country of Lebanon, but rather after Lebanon County, Pennsylvania, USA (there is also a city called Lebanon in that county.) The city and county, however, were named after the country of Lebanon: all the cedar trees that grew there reminded settlers of Biblical references to the “cedars of Lebanon.”