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lebanon bologna beef - Glossary Search
Top 7 glossary terms found
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A semi-dry sausage, originating in Lebanon, Pennsylvania, which is made of coarsely chopped beef that has been heavily smoked.
A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.
Ring bologna, which is usually made from a mixture of beef and pork or all pork, is available fresh or fully cooked and coarsely ground or finely ground.
A meat product made of finely ground light and dark turkey meat, also referred to as MDM or mechanically deboned turkey.
A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.
A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.
A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.
Top 7 glossary terms found
Displaying 1-7
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