# What a bunch of baloney! **URL:** \ **Category:** Cafe Society\ **Created:** [October 2, 2026, 6:00pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543 "2026-10-02T18:00:03Z")\ **Posts on this page:** 19\ **Page:** 1
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 2, 2026, 6:00pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/1 "2026-10-02T18:00:03Z")
There are flavors of bologna available-garlic, smokey, sweet etc., but I want y’all to come up with bologna flavors that you honestly think might taste good. Neapolitan bologna loaf, anyone? 😁 ---
**Author:** ![ricepad](https://avatars.discourse-cdn.com/v4/letter/r/b38774/32.png) [@ricepad](https://boards.straightdope.com/u/ricepad)\ **Post date:** [October 2, 2026, 6:06pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/2 "2026-10-02T18:06:03Z")
Nobody needs to see pumpkin spice bologna. ETA: I think many of the Spam family of flavors would work well with bologna: Tocino, gochujang, jalapeno, Korean BBQ, etc. ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 2, 2026, 6:07pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/3 "2026-10-02T18:07:04Z")
But the question remains-What _would_ be a good choice? Posted before your update, of course. ---
**Author:** ![Thumper668](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thumper668/32/20803_2.png) [@Thumper668](https://boards.straightdope.com/u/Thumper668)\ **Post date:** [October 2, 2026, 7:21pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/4 "2026-10-02T19:21:32Z")
I would try herb based flavors like rosemary or sage. Cracked black pepper would work. Sun-dried tomato might be nice. As a kid I was rather fond of olive loaf and its rarer cousin, pickle and pimento loaf. ---
**Author:** ![Thumper668](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thumper668/32/20803_2.png) [@Thumper668](https://boards.straightdope.com/u/Thumper668)\ **Post date:** [October 2, 2026, 7:26pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/5 "2026-10-02T19:26:24Z")
I can’t believe I left out jalapeño/habanero ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 2, 2026, 7:27pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/6 "2026-10-02T19:27:24Z")
How about some _new_ flavors, not fondly-remembered favorites from your past? ---
**Author:** ![Thumper668](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thumper668/32/20803_2.png) [@Thumper668](https://boards.straightdope.com/u/Thumper668)\ **Post date:** [October 2, 2026, 7:28pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/7 "2026-10-02T19:28:45Z")
I don’t remember ever seeing bologna with anything I’ve mentioned except for the 2 variations I remember from childhood. ETA: TIL that Oscar Mayer makes jalapeño bologna ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 2, 2026, 7:33pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/8 "2026-10-02T19:33:15Z")
Something _new_ that you just thought of, not something you recall, please. ---
**Author:** ![Thumper668](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thumper668/32/20803_2.png) [@Thumper668](https://boards.straightdope.com/u/Thumper668)\ **Post date:** [October 2, 2026, 7:39pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/9 "2026-10-02T19:39:11Z")
> [@Thumper668](#): > > I would try herb based flavors like rosemary or sage. Cracked black pepper would work. Sun-dried tomato might be nice. All of these came straight from my brain. A little searching reveals that none of them exist in conventional bologna (although searching for peppercorn bologna turns up beef bologna which around here is called Lebanon bologna and is very different from standard bologna). ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 2, 2026, 7:42pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/10 "2026-10-02T19:42:32Z")
All good ideas…except for maybe the crackered pepper. Doesn’t it need to be of a certain smoothness and consistency, and perhaps the cracked pepper might make it a type of sausage? I could be wrong on this point, of course. ---
**Author:** ![Jasmine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jasmine/32/2964_2.png) [@Jasmine](https://boards.straightdope.com/u/Jasmine)\ **Post date:** [October 2, 2026, 7:46pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/11 "2026-10-02T19:46:43Z")
See, I object to this on principle. Balogna shouldn’t taste like anything but balogna, which has its own, unique, traditional taste. So my flavor is, “balogna flavored balogna”. 😃 ---
**Author:** ![Thumper668](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thumper668/32/20803_2.png) [@Thumper668](https://boards.straightdope.com/u/Thumper668)\ **Post date:** [October 2, 2026, 7:48pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/12 "2026-10-02T19:48:10Z")
Well, that is why I said cracked pepper instead of peppercorn. I thought of it because I always put mayo, salt and cracked pepper on bologna sandwiches. The aforementioned Lebanon beef baloney (which is not bologna) has whole peppercorns in it. And according to Wikipedia, bologna is a sausage. [Bologna sausage - Wikipedia](https://en.wikipedia.org/wiki/Bologna_sausage) ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 2, 2026, 7:49pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/13 "2026-10-02T19:49:27Z")
Well…I sit corrected. At the lunch counter. ---
**Author:** ![Apodder](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/apodder/32/17727_2.png) [@Apodder](https://boards.straightdope.com/u/Apodder)\ **Post date:** [October 2, 2026, 11:17pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/14 "2026-10-02T23:17:06Z")
Ah, yes, P&P loaf. That’s what we called both of those things. When I was a kid I didn’t realize it was ALL bologna. ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [October 3, 2026, 12:56am UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/15 "2026-10-03T00:56:26Z")
I used to like olive loaf too. Sometimes I would extract the olive pieces and then eat them separately from the meat. It was like the Oreos of lunch meat. I haven’t seen olive loaf in years. ---
**Author:** ![BippityBoppityBoo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bippityboppityboo/32/5745_2.png) [@BippityBoppityBoo](https://boards.straightdope.com/u/BippityBoppityBoo)\ **Post date:** [October 3, 2026, 1:03am UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/16 "2026-10-03T01:03:29Z")
> [@Thumper668](#): > > its rarer cousin, pickle and pimento loaf. My absolute all-time favorite! Now I can’t find it for love or money. ---
**Author:** ![ricepad](https://avatars.discourse-cdn.com/v4/letter/r/b38774/32.png) [@ricepad](https://boards.straightdope.com/u/ricepad)\ **Post date:** [October 3, 2026, 1:28am UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/17 "2026-10-03T01:28:20Z")
My mom used to vary her selection of lunch meats in our school lunch sandwiches, but just the name of one was enough to dissuade me: head cheese. ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 3, 2026, 2:30am UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/18 "2026-10-03T02:30:16Z")
Nice memories. Would you 'all like to add some new flavors to the mix? ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [October 5, 2026, 2:13pm UTC](https://boards.straightdope.com/t/what-a-bunch-of-baloney/1033543/19 "2026-10-05T14:13:09Z")
> [@Jasmine](#): > > See, I object to this on principle. Balogna shouldn’t taste like anything but balogna, which has its own, unique, traditional taste. So my flavor is, “balogna flavored balogna”. 😃 I agree! If I’m going to eat a delicious bologna sandwich (on white bread with American cheese), I want it to taste like a bologna sandwich!