How Bologna Is Made (And What You're Actually Eating) - Tasting Table

Bologna is an emulsified sausage composed mainly of beef and pork, sometimes with chicken or turkey, with fat content around 25% for flavor and mouthfeel. Trimmings and inspected byproducts are commonly used; some brands list mechanically separated meat, a paste produced by forcing meat from bones that alters texture. Seasoning typically includes salt, sugar, white pepper, coriander, nutmeg, allspice, and celery seed. Nitrites preserve color and inhibit bacterial growth. Non-meat binders like nonfat dry milk, soy protein, or modified food starch improve moisture retention and sliceability. Ice is added during processing to keep temperatures low so proteins remain cohesive and smooth.

In lunchboxes, it's folded into sandwiches with yellow mustard. In diners, bologna is fried until the edges curl. Bologna is so familiar that it's easy to forget it's a manufactured product with as much engineering behind it as cooking; everything from its color to its texture to the way it bends without breaking is the result of a deliberate process designed to turn assorted cuts of meat into a perfectly smooth slice.

The base is usually a mix of beef and pork, sometimes joined by chicken or turkey in less expensive versions. Fat content is carefully adjusted, typically about 25%, for flavor and mouthfeel. Trimmings and byproducts from various cuts are common, but these are not "mystery" in the literal sense; they're inspected meat, just not prime-grade steak cuts. In some brands, mechanically separated meat appears on the label.

Seasoning is surprisingly subtle, almost tasteful: A proprietary blend of salt, sugar, white pepper, coriander, nutmeg, allspice, and celery seed, usually. Nitrites preserve color and flavor while protecting against bacterial growth. Non-meat binders, such as nonfat dry milk, soy protein, or modified food starch, may be used to help retain moisture and improve sliceability. Ice or ice water is added during processing, not as filler, but to keep the temperature low so proteins don't break down prematurely.

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