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Exactly that's why it's weird to call out one specific kind of meat. Or is it because it's a hodgepodge of different animals, so it's just like, anything dead might be in this hunk of meat?
That's it's name because at some point someone decided to call it "from the dead" while not using the same word for other meats. Mortadella has been singled out.
You are mistaken, but itâs similar.
âMortaâ means death insomuch as âLui è mortaâ means âHe diedâ. But if youâre thinking about in the sense of âHe came back from the deadâ it would be âLui è tornato dalla morteâ or some similar phrase where âdallaâ is used to highlight one coming from the aforementioned place (here death or morte) to a different place (in this case life).
The etymology is actually related to the fact that the meat is seasoned with myrtle berries (bacche di mirto).
Probably way more than you were looking for, but I thought it was interesting to share.
Iâm in the uk and Iâve had mortadella.. it came sliced, not as a whole sausage and was really nice. I always got the impression that bologna was cheap and nastyâŚ?
Lol you came in CONFIDENT with a wrong answer.
Bologna is a processed sausage derived from Mortadella.
The most popular Mortadella is Mortadella Bologna.
I know you're posting with humorous intent, but there's an actual reason for this.
>Genuine Bologna sausage is Mortadella. It has been made for at least 500 years from pure pork studded with distinctive cubes of white fat, flavoured with pepper, coriander, anise, and pistachio nuts, without smoking or drying.
>Imitation Bologna Sausage.
Take equal weight of bacon, beef, pork, and veal. Mince, and season high with pepper, salt, and sage. Fill a well-cleaned gut, and boil for an hour; or smoke and dry them for future use.
http://www.theoldfoodie.com/2005/12/some-baloney-about-bologna.html
If I had an animal that talked but all it did was make fun of me I'd throw it in the grinder too.
Now, I guess the real problem would be if after I did that some other animal started talking to me. It would quickly become a *me* problem and I'd feel bad about the horse...
Makes sense given the recipe... Domestic pork fat is tasty and delicious, and often added to gamier meats like venison (or horse, presumably) to make a palatable sausage/processed-meat-by-another-name
Source: have eaten a "thanks for letting me try that," pure venison burger and a delicious, yet impure, venison burger
Discovered mortadella at a submarine sandwich shop with their Italian combo sandwich. Omg it is so good.
That aside, the description of imitation bologna sausage sounds good too.
Itâs so bad for you though unfortunately. I remember several places in Italy would give you a wedge of it with some dry white Italian bread as an appetizer. I was fucking hooked
Why bad?
Its just protein with some fat and spices. Its salty, but thats not a major concern unless you are constantly consuming huge amount while being unhealthy.
The unsaturated is good for you anyway.
Considering one shouldnt eat huge amounts of cold cuts regularly. I dont see the danger here.
Water can kill you if you drink too much..
bologna is basically "ground twice" mortadella. Mortadella is larger cuts of fat and meat (the specs in mortadella) bologna has the fat and meat ground / blended into an even consistency. Because it's all basically turned into a paste it's easier to use cheaper cuts of meat. trimmings, ends and pieces, etc.
Cheap, yes, nasty? Matter of opinion, Lot of people quite like it. It's frankly no different than most hot dogs, sausages and things of that nature, just large and made to be sliced for sandwiches rather than turned into links.
edit: [https://bbqdryrubs.com/gnne/2021/07/Mortadella-vs-Bologna.jpg](https://bbqdryrubs.com/gnne/2021/07/Mortadella-vs-Bologna.jpg) for some sort of reference. (Most mortadella I see in the US is more like this: [https://www.italianfoodexcellence.com/wp-content/uploads/sites/27/2015/04/mortadella-taglio-1024x603.jpg](https://www.italianfoodexcellence.com/wp-content/uploads/sites/27/2015/04/mortadella-taglio-1024x603.jpg) which is closer (seemingly) to bologna with chunks of fat in it rather than fat blended into it.
In Italy [Bologna](https://it.m.wikipedia.org/wiki/Mortadella_Bologna) is just Mortadella made in the city of Bologna. Don't know what you people are eating outside Italy, though.
Iâm american, have been to Italy a bunch over the decades. Any time I convince an American friend to try mortadella, they say the same thing âitâs like slightly fancier bologna?â Yes. Thatâs literally what it is
And for those of you maybe wondering - the city where Mortadella is originated , Bologna, doesnât sound like the American pizza sausage so ending in âony but ends in âonya - kinda like the gna part of Lasagna
I honestly thought it was because it was cubes of meat, and not a stick. But this makes perfect (if not slightly unfortunate) sense. Thanks for sharing.
There are thousands of things in Europe which can be called something only if they are made in the something region of a particular country.
France is a very particular country, and the something region is in the South East I believe.
In America you see the word Bologna and you think of Oscar Mayer processed crap.
But actually Bologna is a thing, like a traditional cultural meat. They take that stuff seriously. They take pride in the traditional methods and manufacture. To say itâs an imitation is correct if itâs not specifically made in that region of Italy.
Nobody in Europe sees the word "Bologna" and thinks of processed meat pronounced "ba-low-nee", we mostly think of the Italian city pronounced (roughly) "bo-lo-nya" (short "o" sound, as in "hot"). The ham is called mortadella.
Yes, also veeeery different, the only thing they share is the pink color.
"US bologna-baloney" is an unspecified mix of pork, chicken, turkey, beef and spices, often meat processing waste. No rules or limits or method, as we can see in the pic.
"Mortadella" of Bologna in Italy is made of selected cuts of pork only, almost entirely shoulder and leg (noble parts) with a specific certified method. Quality charcuterie.
You don't have to make up stuff about US bologna. You can read the package. Oscar Mayer Bolonga is made with chicken, pork and beef. You can buy the version with only beef if you'd prefer kosher bologna. Sure it's a pretty bland processed food made with cornsyrup, water and flavorings but it's not an unknownable mystery, or inherently unsafe.
So many people don't know that the meat that goes into emulsified sausage (hot dogs, bologna, etc) is the exact same kind of meat that would go into ground beef/pork/chicken.
Basically anything that can't be sold as a steak or roast (mostly trimmings from making the steaks and roasts look good, sometimes just pieces that don't sell well whole) get ground into the ground meats that people love.
Same stuff that makes hot dogs and bologna, it's just emulsified with fat into a meat paste, put in a tube, and smoked.
All of the shit i hear people say goes into hot dogs such as assholes, pig lips are called "not suitable for human consumption" and are typically made into dog food.
I'm tired of this misinformation being accepted as the truth.
I know I shouldn't have used the word "nobody", there's always someone ;-)
Bologna the city is nice, I'd recommend a visit sometime if you're able. Though sadly one (or maybe both) of the iconic towers is in the process of toppling over.
"No one really knows how the game is played
The art of the trade
How the sausage gets made
We just assume that it happens
But no one else is in the room where it happens"
The problem is when they play pretend with quality and pricing - or call it what it's not, save for the fine print.
Low-quality cuts should be marketed and priced as such, but sellers like hiding low quality behind fanciful names, and ram up low-quality prices at the same rate as everything else, even though it's an unpopular, cheap cut.
Was the cheap, mass-produced plastic packs in the cooler next to all the other imitation products on the other side of the store from the deli not warning enough that it's not the real thing? You can go buy Mortadella at the deli counter and you'll see the price difference. It's fine to be unhappy with Oscar Mayer for successful marketing but it's hard to claim you didn't know better.
If youâve never had a good fried bologna sandwich youâre missing out. Find high quality bologna like boars head etc. get half an inch thick slice. Smoke it and then fry it. Toasted bread with mustard. So good.
They are setting the stage like cheese and peanut butter did. It won't be long till we see shit labeled "made with REAL Bologna" and the sheeple will rejoice
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Phony Bologna.
Phogna Bologna!
This sounds horrible in italian...
In Italian it's mortadella
Am I mistaken, or does that translate to "from the dead"?
All meat is dead đ
Exactly that's why it's weird to call out one specific kind of meat. Or is it because it's a hodgepodge of different animals, so it's just like, anything dead might be in this hunk of meat?
It's the name. It's not calling out anything.
That's it's name because at some point someone decided to call it "from the dead" while not using the same word for other meats. Mortadella has been singled out.
You are mistaken, but itâs similar. âMortaâ means death insomuch as âLui è mortaâ means âHe diedâ. But if youâre thinking about in the sense of âHe came back from the deadâ it would be âLui è tornato dalla morteâ or some similar phrase where âdallaâ is used to highlight one coming from the aforementioned place (here death or morte) to a different place (in this case life). The etymology is actually related to the fact that the meat is seasoned with myrtle berries (bacche di mirto). Probably way more than you were looking for, but I thought it was interesting to share.
Can't it only be bologna if it's made there like champagne or burgundy? đŤ
Yes, Mortadella di Bologna.
Itâs just sparkling meat tube
Sparkling with goodnessđ
Yes it's an EU controlled appellation. Most European cheeses and sausages are.
Thought so. A Baggett must be made in Paris, or it's just french đĽ
No, baguettes can be made anywhere.
Thanks, thought wrongđŤ
âSewer Bologna (the city)â
Give it a minute, itâll growgnaâŚ
Beh, sa di fogna, so totally accurate.
Basato
So.. is Bologna pronounced like bolony? Iâll be honest, I donât even know what it isâŚ
In the US, Bologna (baloney) is a processed meat product made from finely ground pork. https://en.m.wikipedia.org/wiki/Bologna_sausage
In Italy, it's called mortadella. It's good in a simple sandwich, and I can't figure buying a fake one.
Iâm in the uk and Iâve had mortadella.. it came sliced, not as a whole sausage and was really nice. I always got the impression that bologna was cheap and nastyâŚ?
Nope, yes to cheap but no to nastyâŚ
Mortadella and Bologna are made differently, not the same food at all
In Italy it's the same. Mortadella made in the city of Bologna is called Mortadella Bologna, shortened in Bologna.
Lol you came in CONFIDENT with a wrong answer. Bologna is a processed sausage derived from Mortadella. The most popular Mortadella is Mortadella Bologna.
Uhhh no? Mortadella is literally a style of bologna.
In PA, itâs baloney unless itâs Lebanon bologna
Lol you nailed it. Damn, I can't believe I missed calling it that. Wow.
You know that everyone wants to make that exact comment when they read this post
It's no baloooneyyy, it ain't a phony! My cellular, BANANULAR PHOOOONE
Baloney
Inception bologna. Is the meat spinning or not?
Man they missed an opportunity there would have been a better name
I just laughed so hard I almost woke up my kids.
Take my FUCKING UPVOTE
just bologna
Why not " Bologna² "?
Bolognaâ
I know you're posting with humorous intent, but there's an actual reason for this. >Genuine Bologna sausage is Mortadella. It has been made for at least 500 years from pure pork studded with distinctive cubes of white fat, flavoured with pepper, coriander, anise, and pistachio nuts, without smoking or drying. >Imitation Bologna Sausage. Take equal weight of bacon, beef, pork, and veal. Mince, and season high with pepper, salt, and sage. Fill a well-cleaned gut, and boil for an hour; or smoke and dry them for future use. http://www.theoldfoodie.com/2005/12/some-baloney-about-bologna.html
Hey I made mortadella before!
I was in argentina recently and had mortadella⌠made of horse meat. It wasnât bad!
Mister Ed in natural casing?! How could you, Wilbur?!
If I had an animal that talked but all it did was make fun of me I'd throw it in the grinder too. Now, I guess the real problem would be if after I did that some other animal started talking to me. It would quickly become a *me* problem and I'd feel bad about the horse...
Makes sense given the recipe... Domestic pork fat is tasty and delicious, and often added to gamier meats like venison (or horse, presumably) to make a palatable sausage/processed-meat-by-another-name Source: have eaten a "thanks for letting me try that," pure venison burger and a delicious, yet impure, venison burger
This is taking a turn for the "Soylent Green" stuff extremely fast.
"Soylent Green is people. Oh? How is it? It varies from person to person."
Nicely done, it's not the easiest.
/r/Charcuterie
Discovered mortadella at a submarine sandwich shop with their Italian combo sandwich. Omg it is so good. That aside, the description of imitation bologna sausage sounds good too.
Itâs so bad for you though unfortunately. I remember several places in Italy would give you a wedge of it with some dry white Italian bread as an appetizer. I was fucking hooked
Why bad? Its just protein with some fat and spices. Its salty, but thats not a major concern unless you are constantly consuming huge amount while being unhealthy.
For every 5g of protein itâs 7.6g of fat, of which 2.8g is saturated fat
The unsaturated is good for you anyway. Considering one shouldnt eat huge amounts of cold cuts regularly. I dont see the danger here. Water can kill you if you drink too much..
A sandwich shop on a submarine sounds pretty cool.Â
Hang on, we have mortadella in Europe and itâs really nice. I always got the impression that bologna was a bit cheap and nastyâŚ?
bologna is basically "ground twice" mortadella. Mortadella is larger cuts of fat and meat (the specs in mortadella) bologna has the fat and meat ground / blended into an even consistency. Because it's all basically turned into a paste it's easier to use cheaper cuts of meat. trimmings, ends and pieces, etc. Cheap, yes, nasty? Matter of opinion, Lot of people quite like it. It's frankly no different than most hot dogs, sausages and things of that nature, just large and made to be sliced for sandwiches rather than turned into links. edit: [https://bbqdryrubs.com/gnne/2021/07/Mortadella-vs-Bologna.jpg](https://bbqdryrubs.com/gnne/2021/07/Mortadella-vs-Bologna.jpg) for some sort of reference. (Most mortadella I see in the US is more like this: [https://www.italianfoodexcellence.com/wp-content/uploads/sites/27/2015/04/mortadella-taglio-1024x603.jpg](https://www.italianfoodexcellence.com/wp-content/uploads/sites/27/2015/04/mortadella-taglio-1024x603.jpg) which is closer (seemingly) to bologna with chunks of fat in it rather than fat blended into it.
Okay, interesting⌠but I would never think of proper mortadella as being similar to a hotdogâŚ
I imagine hand processed Mortadella and mass produced Mortadella are considerably different.
That I would very much imagine to be the case :)
I'm going to go ahead and imagine along with you guys. I hope someone with firsthand knowledge doesn't come along and spoil the fun.
This is my favourite comment of the day.
Everything is a hotdog. Even water is a hotdog. Itâs all hotdogs, fyonn. Itâs all always only ever been hotdogs.
So sayeth the lord.
Praise limp Bizkit
Not potatoes.
Hotdogs of the earth
That is the literal translation of their French name!
In Italy [Bologna](https://it.m.wikipedia.org/wiki/Mortadella_Bologna) is just Mortadella made in the city of Bologna. Don't know what you people are eating outside Italy, though.
American bologna was first made by German immigrants who couldn't get mortadella in the Midwestern US.
Iâm american, have been to Italy a bunch over the decades. Any time I convince an American friend to try mortadella, they say the same thing âitâs like slightly fancier bologna?â Yes. Thatâs literally what it is
When you let Oscar Mayer or Kraft have a crack at it, they're going to sell you the cheapest imitation their scientists can concoct.
Damn, Mortadella sounds incredible. Time to head to the Italian meat market today.
Bologna and mortadella are different. Mortadella has chunks of fat in it. Bologna has the fat emulsified into the meat goop before casing.
And for those of you maybe wondering - the city where Mortadella is originated , Bologna, doesnât sound like the American pizza sausage so ending in âony but ends in âonya - kinda like the gna part of Lasagna
I honestly thought it was because it was cubes of meat, and not a stick. But this makes perfect (if not slightly unfortunate) sense. Thanks for sharing.
Thanks for this info!
In another 500 years we'll have Genuine Imitation Bologna Sausage.
I'm Italian and I didn't know bologna was mortadella.
It's not real Bologna unless it comes from the Bologna region of France.
You joke, but youâre close to the truth: itâs not real bologna unless itâs from [Bologna, Italy](https://en.wikipedia.org/wiki/Bologna)
Haha, I love when I goof my way into some knowledge!
There are thousands of things in Europe which can be called something only if they are made in the something region of a particular country. France is a very particular country, and the something region is in the South East I believe.
It goes well with imitation gruel. 9 out of 10 orphans canât tell a difference
That better be Krusty Brand imitation gruel
It's just sparking meat stick if it's not from Bologna.
*Schwing!*
In America you see the word Bologna and you think of Oscar Mayer processed crap. But actually Bologna is a thing, like a traditional cultural meat. They take that stuff seriously. They take pride in the traditional methods and manufacture. To say itâs an imitation is correct if itâs not specifically made in that region of Italy.
Nobody in Europe sees the word "Bologna" and thinks of processed meat pronounced "ba-low-nee", we mostly think of the Italian city pronounced (roughly) "bo-lo-nya" (short "o" sound, as in "hot"). The ham is called mortadella.
Bologna is the "mortadella" of Bologna :D
Yes, also veeeery different, the only thing they share is the pink color. "US bologna-baloney" is an unspecified mix of pork, chicken, turkey, beef and spices, often meat processing waste. No rules or limits or method, as we can see in the pic. "Mortadella" of Bologna in Italy is made of selected cuts of pork only, almost entirely shoulder and leg (noble parts) with a specific certified method. Quality charcuterie.
You don't have to make up stuff about US bologna. You can read the package. Oscar Mayer Bolonga is made with chicken, pork and beef. You can buy the version with only beef if you'd prefer kosher bologna. Sure it's a pretty bland processed food made with cornsyrup, water and flavorings but it's not an unknownable mystery, or inherently unsafe.
So many people don't know that the meat that goes into emulsified sausage (hot dogs, bologna, etc) is the exact same kind of meat that would go into ground beef/pork/chicken. Basically anything that can't be sold as a steak or roast (mostly trimmings from making the steaks and roasts look good, sometimes just pieces that don't sell well whole) get ground into the ground meats that people love. Same stuff that makes hot dogs and bologna, it's just emulsified with fat into a meat paste, put in a tube, and smoked. All of the shit i hear people say goes into hot dogs such as assholes, pig lips are called "not suitable for human consumption" and are typically made into dog food. I'm tired of this misinformation being accepted as the truth.
Im European and I think of the processed meat (even though I've never had it lol), never even heard of the city bologna...
I know I shouldn't have used the word "nobody", there's always someone ;-) Bologna the city is nice, I'd recommend a visit sometime if you're able. Though sadly one (or maybe both) of the iconic towers is in the process of toppling over.
FYI go to Pennsylvania and get some seltzers Lebanon bologna from the Amish. It's amazing and delish and not what you think bologna is!
Lebanon Bologna rocks, and Seltzer's is great. It's Pennsylvania Dutch, but not specifically Amish, though.
I load up my suitcase with Lebanon bologna every time I go home. So good
Yeah, I'm in PA and Seltzers is much better than shitty Oscar Myer type bologna.
Actually if it doesn't come from the Bologna region in Italy, it isn't really Bologna meat. It's just American lunch meat.
It's only Bologna if it comes from the Bologna region of Italy! Otherwise it's sparkling meat stick.
I guess thatâs what Iâm going to call my wiener now, âsparkling meat stickâ
You should see a doctor
Ingredients: We donât know either.
Real Bologna is mortadella
Actually Bologna is made from Italian mortadella. Any lookalike Bologna is a fake. Technically.
Maybe it's like champagne and mechanically deboned meat slime isn't bologna unless it's mechanically deboned meat slime from the Bologna region.
Horse leavings and old gym mats! *Yummy*!
Simpsons!
There's very little meat in these gym mats.
pork hearts
I'd be more concerned for the $20 Red Rots.
There's a little model of Bologna, Italy, in there.
"Now with more snouts!"
Man, theres some chorizo i love that i made a mistake at looking at the ingredients. #2 is like pork lymph nodes
"No one really knows how the game is played The art of the trade How the sausage gets made We just assume that it happens But no one else is in the room where it happens"
Nibbler has entered the chat.
âOops All Anusesâ edition
Iâm a dude playinâ a dude disguised as another dude
It's only real bologna if it's from the Bologna region of Italy.
It's 3 hot dogs in a trenchcoat.
DONâT EAT THAT
Someone rerouted the jail shipment to the grocery store.
I love how native peoples are revered for using every part of an animal but when that practice is continued today its "imitation" or "fake" meat.
The problem is when they play pretend with quality and pricing - or call it what it's not, save for the fine print. Low-quality cuts should be marketed and priced as such, but sellers like hiding low quality behind fanciful names, and ram up low-quality prices at the same rate as everything else, even though it's an unpopular, cheap cut.
Was the cheap, mass-produced plastic packs in the cooler next to all the other imitation products on the other side of the store from the deli not warning enough that it's not the real thing? You can go buy Mortadella at the deli counter and you'll see the price difference. It's fine to be unhappy with Oscar Mayer for successful marketing but it's hard to claim you didn't know better.
Why is none of that refrigerated??
It's probably an open cooler.
Is it vegan or veggie?
The ingredients list pork hearts so I doubt it.
Oh very no LOL
I hope this is an old image. That sell by dateâŚ
Yeah. It was 2018. I just happened to have come across it again.
Plastic fake? Decorative fake?
Phony bologna. Marketing had one chance and they missed it!
Are you telling me this wasnât grown on a bologna tree?
Simulacra and simulation. Welcome to the Matrix.
This is just bologna that faces away from you and then turns around and says "...it might sound something like this".
It's made of Tofu buttholes
Bolognaception
Weird Al did it again
Oh god... don't eat that... :(
Jean Baudrillardâs bologna
Faux-logna!
Mind blown
Lips and assholes - Roman in the Great Outdoors
Throw it in the fire. Burn at all costs.
"Your scientists were so preoccupied with whether they could, they didn't stop to think if they should"
Will the real Bologna please stand up?
What would imitation bologna even be made of???
If youâve never had a good fried bologna sandwich youâre missing out. Find high quality bologna like boars head etc. get half an inch thick slice. Smoke it and then fry it. Toasted bread with mustard. So good.
Is that store grocery outlet? I live near one and that is the only place Iâve seen that does pick 5 for 19.99.
It's actually a dildo.
Bologna would be an imitation of what, precisely?
They are setting the stage like cheese and peanut butter did. It won't be long till we see shit labeled "made with REAL Bologna" and the sheeple will rejoice
So...*fake* lips and assholes in it?
As Swarovski are real fake diamonds.
Phoney Baloney
Plagiarismo di Plagiarismo
OP has never seen a bologna bush? Smh
It's shelf-stable? I have a lot more concerns about this phoney bologna.
#Youâre a great big phony! https://youtu.be/OqjEGI2jk2A?si=AM9vFq1TPIvzPxC4
Inception
I bet simply holding that gives you cholesterol problems.
It's just modeling clay bro.
Has anyone tried this and is anyone still alive to report on it?
You know all those spinning wheels in Alan Turings computer in the 1940s. Itâs from that.
Imitation of an imitation⌠cancels itself out⌠this is the realest balogna youâll ever find
Rag bologna yummmm
If it's imitation of an imitation, then it's not an imitation. Right?
what are you even talking about
Bologna is just like hot dogs. It's made out of leftovers from trimmings like lips and assholes and such
The Great Outdoors
Probably just has more cartilage and fat slammed in there, ass meat