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 bologna, Seltzer's also sells wood-smoked ham and bacon, Pennsylvania scrapple, beef jerky, and smoked turkey.