Bologna

Bologna

A Narrative Informative Speech

Have you ever heard of the phrase mystery meat? Well it’s not such a mystery anymore. During out time together I will describe to you the process in which bologna is produced, where it gets its name and why I don’t eat the stuff. Bologna is either a cooked or smoked sausage that is made of chicken, turkey, beef, pork, or a mixture of the above. Some higher end bologna may contain some exotic meats such as veal, goat, and moose. Most large manufactures of bologna use almost any part of the caucus including trimmings, organs meats, and end pieces from other meat processing. During the process of manufacturing this sausage, the meat is grounded and chopped in to very extremely small pieces until it becomes more of a pureed. This is done so it can be poured in to its casing, which is traditionally made of gastrointestinal tracts of cattle, hogs, or sheep. Or sometimes it can be made of a synthetic material of either collagen, a fibrous material, or in some cases plastic. It is a standard that bologna must be cooked to pasteurize so that is ready to eat when bought.
The name for the sausage came from the northern Italian town of Bologna. Though the sausage there isn’t quite the same as the kid’s favorite snack we’re so use to here in America. It was and is called Mortadella, or rather mortadella bologna and it was originally made in the villages around Bologna. Since the town of Bologna was a major trading spot for the villages, the sausage was most likely picked up there by merchants and later became identified by the town it’s self. The Bologna that we are familiar with today most likely came to America from Italian immigrants who set up meat shops in the lower east side of Manhattan to earn a living. Bologna is usually served cold, although it may be sliced and fried in bacon fat.

The following traditional recipe is from a website called “Old and Sold Antiques Digest.” This formula is in a 100-lb. quantity.
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