# Forgotten luncheon meats and types of salami **URL:** \ **Category:** Cafe Society\ **Created:** [February 10, 2017, 11:34pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506 "2017-02-10T23:34:23Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![I\_Love\_Me\_Vol.I](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/i_love_me_vol.i/32/521_2.png) [@I\_Love\_Me\_Vol.I](https://boards.straightdope.com/u/I_Love_Me_Vol.I)\ **Post date:** [February 11, 2017, 3:37pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/21 "2017-02-11T15:37:47Z")
> [@pulykamell](#): > > Interesting. Here in Chicago, I don’t think I’ve ever seen it. I’ve only had while visiting my brother- and sister-in-law in Pennsylvania. Apparently, it is sold nationally, but that’s the only part of the world I personally had seen it. It is pretty good stuff, and there’s really nothing “bologna”-like about it. Like you said, it’s more like a salami or summer sausage. It’s smoked, cured, and fermented for that light tang (as are salamis), but usually with a kick of sweetness (they actually sell “sweet lebanon bologna” in addition to the regular kind), as you noted. If you showed someone a slice of Lebanon bologna and they were unfamiliar with it, they’d say it’s a slice of salami. Yeah, I referred to the East and the Midwest because you’re more likely to find it there than in the South or West (mostly because of Amish and German immigration patterns, I think). But there’s no place you’re assured of finding it all over the place outside of Pennsylvania and some other Amish locales. But if you live in a decent sized city in the East or Midwest you’re bound to find it somewhere. I bet it’s available a few places in Chi-town… you’d just have to look around for it. Incidentally, as a side note, I think it tastes best sliced very thin. That way instead of there being little globules of fat in it (like any sausage, really) it has a uniform texture in each slice. Makes it taste that much better. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 11, 2017, 3:42pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/22 "2017-02-11T15:42:25Z")
> [@I\_Love\_Me\_Vol.I](#): > > I bet it’s available a few places in Chi-town… you’d just have to look around for it. I wouldn’t be surprised. I’ll have to keep an eye out for it. My google-fu is not turning up anything yet, other than a Pennsylvania ex-pat looking for it and scrapple back in 2005, with some local sources for scrapple, but none for the bologna. (ETA: Actually, looks like somebody has seen it in the suburbs, so I have two leads.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 11, 2017, 3:49pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/23 "2017-02-11T15:49:02Z")
Interesting. Apparently Boar’s Head [has a Lebanon bologna](http://i1170.photobucket.com/albums/r540/castleanthrax1/Mobile%20Uploads/b729b0af-794e-4dc1-abb7-e7286f3374b9.jpg). I would never have thought of looking in that case for it, assuming Seltzer’s is the most likely brand to find. We’ll see if any of the Boars Head retailers around here stock it. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [February 12, 2017, 8:06am UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/24 "2017-02-12T08:06:49Z")
Spam, Kam, Klik, Swift ham Macaroni n Cheese loaf Bologna, Capicollo, pate, Cretons ---
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [February 12, 2017, 1:12pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/25 "2017-02-12T13:12:13Z")
I miss Thuringer, which is something like Lebanon Bologna (smoky and tangy) but it’s drier and emulsified before being stuffed in the casings so it has a more uniform texture. It’s something quite different from the Thüringer Rostbratwurst available in Germany. Fifteen years ago I could find it in a few stores in Maine and New Hampshire. As recently as five years ago Zweigles brand was widely available in central and western New York but I wasn’t able to find it during my most recent visit there. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 12, 2017, 2:49pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/26 "2017-02-12T14:49:59Z")
> [@bibliophage](#): > > I miss Thuringer, which is something like Lebanon Bologna (smoky and tangy) but it’s drier and emulsified before being stuffed in the casings so it has a more uniform texture. It’s something quite different from the Thüringer Rostbratwurst available in Germany. Fifteen years ago I could find it in a few stores in Maine and New Hampshire. As recently as five years ago Zweigles brand was widely available in central and western New York but I wasn’t able to find it during my most recent visit there. They have Thuringer up in Wisconsin – I’ve seen them there. You can see an image of it [here](https://www.pinterest.com/pin/171559067025924790/) if that’s what you’re talking about. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [February 14, 2017, 6:46pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/27 "2017-02-14T18:46:37Z")
> [@Biggirl](#): > > Also purchased by my grandma, a cold cut that greatly resembled baloney but it had little blobs of cheese in it. Never liked baloney and didn’t like this cheesy baloney either and haven’t seen it at the deli since forever. on a lark, I looked for it during my most recent trip to Kroger and they had this: > **[\>", "Koegel Meats Recipes"); &templateStartReplace("\<\>",...](https://koegelmeats.com/products.cgi?Item=mac%2Bcheese)** > > Koegel Fine Meat Products, available in Michigan, Ohio, Indiana, and Kentucky. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 14, 2017, 7:10pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/28 "2017-02-14T19:10:50Z")
> [@jz78817](#): > > on a lark, I looked for it during my most recent trip to Kroger and they had this: > > [\>", "\Koegel Meats Recipes](http://www.koegelmeats.com/products.cgi?Item=mac+cheese) Oh, my! That’s a new one on me. ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [February 14, 2017, 7:28pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/29 "2017-02-14T19:28:45Z")
> [@I\_Love\_Me\_Vol.I](#): > > Yeah, I referred to the East and the Midwest because you’re more likely to find it there than in the South or West (mostly because of Amish and German immigration patterns, I think). But there’s no place you’re assured of finding it all over the place outside of Pennsylvania and some other Amish locales. But if you live in a decent sized city in the East or Midwest you’re bound to find it somewhere. I bet it’s available a few places in Chi-town… you’d just have to look around for it. > > Incidentally, as a side note, I think it tastes best sliced very thin. That way instead of there being little globules of fat in it (like any sausage, really) it has a uniform texture in each slice. Makes it taste that much better. I know you can find it sporadically here in Texas. MMMMMM, loves me some Lebanaon Bologna. Excellent stuff, perfect undressed between two slices of bread. ---
**Author:** ![Kimballkid](https://avatars.discourse-cdn.com/v4/letter/k/b5a626/32.png) [@Kimballkid](https://boards.straightdope.com/u/Kimballkid)\ **Post date:** [February 14, 2017, 7:40pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/30 "2017-02-14T19:40:25Z")
I haven’t seen German brand bologna around in a long time. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [February 14, 2017, 7:43pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/31 "2017-02-14T19:43:32Z")
Back in her bag-lunch making days, my mom was a big fan of the “lunch meat variety pack,” the one with the three different sliced lunch meats. I believe the standard variety was bologna, turkey, and ham, but the one mom usually bought was the salami, ham, and something else (most likely bologna or turkey if I had to guess). Do they still make the variety pack? ---
**Author:** ![Kimballkid](https://avatars.discourse-cdn.com/v4/letter/k/b5a626/32.png) [@Kimballkid](https://boards.straightdope.com/u/Kimballkid)\ **Post date:** [February 14, 2017, 7:47pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/32 "2017-02-14T19:47:01Z")
> [@DCnDC](#): > > Do they still make the variety pack? [Yep](http://www.oscarmayer.com/cold-cuts). Scroll down a ways, there are a few different ones. ---
**Author:** ![WOOKINPANUB](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wookinpanub/32/132_2.png) [@WOOKINPANUB](https://boards.straightdope.com/u/WOOKINPANUB)\ **Post date:** [February 14, 2017, 7:51pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/33 "2017-02-14T19:51:52Z")
> [@Morbo](#): > > My mother used to make sandwiches with something called “summer sausage spread” or maybe “summer spread” - basically it was this bologna-like summer sausage looking stuff that was turned into a paste and spread onto bread like peanut butter. > > I mainly remember it because it was so disgusting it had zero trade value with other classmates’ lunch items, so I was stuck with it. I couldn’t even get a fruit cup out of it. It sounds like some variation of [Underwood deviled ham](http://www.underwoodspreads.com/wp-content/uploads/2014/11/product_690uw_ham_spread.jpg) . I say sounds because I never had the misfortune of seeing it up close and personal. ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [February 14, 2017, 8:00pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/34 "2017-02-14T20:00:56Z")
old fashioned/luncheon loaf … I think its just ground ham …I love braunschwiger on crackers … farmer john sells it in a little ground sausage like tube and I just scoop it out … ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 14, 2017, 8:01pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/35 "2017-02-14T20:01:18Z")
> [@Johnny\_L.A](#): > > My dad liked [Oscar Meyer Pickle & Pimiento Loaf](https://i5.walmartimages.com/asr/331572ae-6208-42ae-996d-4455dd48398e_1.c279a7401cf296c141dcf5d4f2b7b34f.jpeg) on white bread, with Miracle Whip. I never really acquired a taste for it. [Vader Voice] “Johnny…I am your father!” [/VV] 😃 ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [February 14, 2017, 8:04pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/36 "2017-02-14T20:04:36Z")
> [@pulykamell](#): > > Oh, my! That’s a new one on me. Eckrich also has a ham and cheese loaf like **Biggirl** described, but I’ve never seen it in a store. ---
**Author:** ![Morbo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/morbo/32/389_2.png) [@Morbo](https://boards.straightdope.com/u/Morbo)\ **Post date:** [February 14, 2017, 8:25pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/37 "2017-02-14T20:25:41Z")
For research purposes, I called my mother about this. She said she called it “Summer Sausage” and it was her own concoction of bologna slices and braunschweiger mashed together with mustard into a paste because “your older brothers liked it that way.” So basically it was a hand-me-down from my older brothers like everything else in my youngest-child youth. Harumph. 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 14, 2017, 8:57pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/38 "2017-02-14T20:57:28Z")
> [@WOOKINPANUB](#): > > It sounds like some variation of [Underwood deviled ham](http://www.underwoodspreads.com/wp-content/uploads/2014/11/product_690uw_ham_spread.jpg) . I say sounds because I never had the misfortune of seeing it up close and personal. Underwood deviled ham basically has the texture of canned tuna. It’s not bad if you’re into that kind of stuff (and I buy occasionally; last had it about three or four weeks ago), but it’s amazingly salty and spendy for what it is. $2.50 for a 4 oz can around here, which works out to $10/lb (!). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 14, 2017, 8:58pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/39 "2017-02-14T20:58:50Z")
> [@Morbo](#): > > For research purposes, I called my mother about this. She said she called it “Summer Sausage” and it was her own concoction of bologna slices and braunschweiger mashed together with mustard into a paste because “your older brothers liked it that way.” > > So basically it was a hand-me-down from my older brothers like everything else in my youngest-child youth. Harumph. 🙂 That actually sounds strangely appealing to me. I’m just missing the bologna at the moment, otherwise, I’d give it a try. ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [February 14, 2017, 9:05pm UTC](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506/40 "2017-02-14T21:05:01Z")
What a great discussion – I love all the weird deli meats and spreads. So far I haven’t tried one that I haven’t liked, and I go out of my way to try the weird ones at the Italian and German delis nearby. Liverwurst is still one of my favorites. Similarly, anyone eat canned pates? I’ve become fond of the type that shows up on Vietnamese Bahn Mi sandwiches – I think it’s Flower brand. [Previous page](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506.md?page=1) [Next page](https://boards.straightdope.com/t/forgotten-luncheon-meats-and-types-of-salami/779506.md?page=3)