(Beef Checkoff)

It’s the meat with a first name, beloved by chefs such as Michael Symon and David Chang and enjoyed around the country for breakfast, lunch or dinner. Whether you spell it bologna or baloney, it’s a lifelong favorite that we celebrate every October 24 for National Bologna Day.

This year, the National Hot Dog and Sausage Council (NHDSC) and Beef Checkoff are celebrating by unveiling a new guide to bologna that details all of the important bologna facts including its origin, how it’s made, different bologna styles, fun facts and recipes. Bologna fans can also test their knowledge with a bologna quiz and check out a range of bologna recipes. “Bologna is an American classic that links us back to our childhoods,” said NHDSC President Eric Mittenthal.

“No matter how it is served, it is a guaranteed crowd pleaser.” Bologna is often served differently depending upon where people live. While most Americans have enjoyed traditional sliced bologna that is common on store shelves around the country, regional styles vary. I

n the Midwest, ring bolognas are often the preferred choice. These are smaller in diameter and sold as a semi-circle or a ring and may be sliced and eaten with crackers or split lengthwise and enjoyed in pastas and other dishes. Lebanon bologna is popular in Pennsylvania. It’s a beef bologna that is heavily smoked, known for its tangy and smoky flavor.

In Ohio, traditional bologna is often thick cut and fried before being enjoyed on a sandwich and in Memphis it is smoked and served with BBQ sauce. The Baltimore style hot dog features bologna wrapped around the hot dog for a meaty masterpiece. “Bologna’s versatility adds to the National Bologna Day fun,” said Mittenthal. “You can enjoy it for any meal or snack prepared differently.”