Seltzer's Smokehouse Meats

230 N. College St., Palmyra, PA - (717) 838-6336

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Posted By Michael Stern on September 11, 2008 12:40 PM

Whether or not you like ordinary bologna is irrelevant; Seltzer's bologna is in a class by itself. Wood-smoked in ancient smokehouses over hand-tended fires, each firm-fleshed meat log is powerfully aromatic and vividly spiced ... and totally unlike the kind of bologna you buy in the refrigerator case of most supermarkets.

Four varieties are available: regular lean beef bologna, sweet bologna, low-salt bologna, and honey-smoke bologna. A cool slice on a cracker is a grand hors d'oeuvre. A few slices warmed and put into a hard roll with a hunk of semi-melted Gouda cheese makes a superb warm sandwich. Chop it up and toss it with scrambled eggs in a skillet and you have a dazzling breakfast.

As evidence that bologna isn't just for sandwiches any more, here is a terrific bologna pasta recipe from Seltzer's web-site:

SELTZER'S Pasta Salad Twist
3 tbsp. Dijon mustard
3 tbsp. lemon juice
2 cloves garlic, finely minced
salt & pepper to taste
1/2 c. olive oil
one pound pkg. rotini or twirls
1/2 lb. Seltzer's Lebanon Bologna (any variety, sliced thick and cut into strips)
1/2 pint cherry tomatoes, halved
1 large green pepper, cut into strips
To make dressing, process mustard, lemon juice, garlic, olive oil, and salt and pepper in food processor until thickened. Next, cook pasta according to package directions. Drain. Combine pasta and remaining ingredients with dressing. Toss. Serve warm or cold. Serves 6 to 8.

In addition to the world's best bologna, Seltzer's also sells wood-smoked ham and bacon, Pennsylvania scrapple, beef jerky, and smoked turkey. A mail-order catalogue is available. Call 800-282-6336.

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Posted By Bart Lidofsky on August 13, 2011 8:57 PM

I buy Seltzer's Lebanon bologna in my supermarket fairly often. It's always fun to watch the new guys at the deli when the slicing starts; they look around, trying to figure out where the fire is. A strong, strong hickory-smoked flavor, just the right level of saltiness, and a sweet undertone all add to the flavor, which is much closer in flavor and texture to a salami than a bologna.

I call it "worth a detour," but seeing that they ship their meat all over the country, a visit is more of a curiosity.

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Lebanon bologna

Bologna Sandwich

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