Talk:Bologna sausage

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Comments[edit]

Entry feels much too short. It does not at all discuss what it's actually made out of or what it is that gives it the distinctive flavor. —The preceding unsigned comment was added by 24.18.162.88 (talk • contribs) 19:56, 15 June 2006 UTC.

Is there any reason for the inconsistency in spelling of baloney/boloney and bologna/balogna?

Agree about the spelling of boloney, never seen it spelled that way. I also think that the pronunciation for baloney/boloney is wrong.

I've lived in Pittsburgh for over 20 years. Nobody *ever* calls it Jumbo here, and I even worked in a deli for awhile. I've seen the term 'Jumbo Bologna' here once in awhile, but never just 'Jumbo'.

I've lived in Pittsburgh for over 40 years, and Jumbo is ham, not Bologna. —Preceding unsigned comment added by 69.115.97.235 (talk) 02:46, 17 March 2010 (UTC)[reply]

I've lived in Montreal my whole life (25 years). I'm French Canadian (Québécois) and I've never heard the term "poulet farci". We call it many slang terms, but not this one. Please delete this entry: "In Montreal, bologna is often referred to as poulet farci, or stuffed chicken in English." —Preceding unsigned comment added by 74.58.73.191 (talk) 20:59, 21 August 2008 (UTC)[reply]

I'm also a Montrealer and I second the precedent comment, "poulet farci" makes so sense at all, I've never heard of it either. I think the article author got it confused with another type of low-quality cold cut made from chicken scraps, called "simili-poulet" (mock chicken) or "poulet pressé" (pressed chicken). —Preceding unsigned comment added by 76.67.216.26 (talk) 19:38, 5 December 2008 (UTC)[reply]


I am from Italy and the first 6 lines of this article are just nonsense.

1) First of all the name "Bologna" is misleading and a complete nonsense because what is called "Bologna sausage" is 100% an american product and has nothing to do with the Italian name Bologna, because it's not made in Italy.

2) This product called "Bologna" does not derive from mortadella which is a product exclusively Made in Italy with pork meat which is characterized by stains of white fat which are not present in the american product.

3) Mortadella is not a "sausage" because a sausage is characterized by the fact of being wrapped into pork gut.

4) Check this sentence you wrote in the article "like mortadella, myrtle berries give it its distinctive flavor" MORTADELLA NEVER HAD ANY ASSOCIATION WITH MYRTLE BERRIES the only flavor associated with mortadella is pepper and pistachio. Period.

You are misleading the american public by stating things that are not true, I am not a wikipedia editor I just had to report your false statement because they are simply funny and totally false. — Preceding unsigned comment added by 87.8.152.121 (talk) 13:33, 25 September 2018 (UTC)[reply]

Wrong on every count.

1) As is correctly stated in the article, Balogna is derived from Mortadella, and Mortadella originated in Bologna, thus the name.

2) Balonga most certainly DOES derive from Mortadella. I don't think you understand what the word 'derive' means.

3) Mortadella most certainly IS a sausage, as sausage is NOT characterised by only being wrapped in pork gut. Sausage can be wrapped in many different types of skin.

4) Mortadella most certainly DOES have myrtle berries in it. Pepper and pistachio are NOT the only flavours associated with Mortadella. Period.

FillsHerTease (talk) 08:00, 6 April 2019 (UTC)[reply]

Oscar Mayer[edit]

From the Composition section:

A national brand, Oscar Mayer, had an advertising campaign in the 1970s with a jingle ("My bologna has a first name, it's O-S-C-A-R...").

Big deal! (Well, maybe it is a big deal; I wouldn't know, since I have never been to the US.) There seems to be nothing in the article that justifies even mentioning that brand. Even if it was justified, why is it under the heading "Composition"? Brian Jason Drake 04:25, 22 April 2009 (UTC)[reply]

Considering the kinds of cultural literacy details that get included in similar entries, then, yes, it should be included. It was a very well-known campaign in USA, for a rather long time.

Drsruli (talk) 19:43, 20 April 2022 (UTC)[reply]

Polony - UK[edit]

In the UK "Polony" - which is undoubtedly the same or very similar to Bologna - has been sold for many years as a sliced cold meat - it's sliced from a large sausage - about 5 inches in diameter, which invariably has a plastic inedible red skin. In the past brand names and so on were printed on the red wrapper, and I recall seeing them being sometimes in foreign language. Some of these were clearly imported from Poland - as they bore the brand PEK - which is a Polish brand - ( I believe PEK was originally a communist era farming co-operative - but I can find nothing to substantiate this)- and my guess is that the name Polony comes from those words - which quite possibly said "Polonia" - the name given in Latin to Poland, or the name for the wider Polish diaspora, or "Poloni" - the name for Poland in Albania.

It seems likely that Polony (from Poland) and Baloney (from Bologna) are confused because of their similarity, and because they'd frequently be sold from the same shop (delicatessen) - in the UK such a shop could just as easily be owned by a Pole or Eastern European, as it could by an Italian (as I guess would also be true in the US) - and I'd imagine that asking for Baloney, Polony or Bologna sausage would pretty much get you the same thing depending which shop you went in. Bologna is further confused in the UK by the visual similarity of the word to the French port Boulogne - which is a busy ferry port for people leaving the UK by car for France. It's generally pronounced "Burloine" but should be pronounced in French - "Boolonya".

These days Polony is pretty rare, and I have seen both Bologna and Baloney sold in delis over here. Poloney if you can get it tends to come in miniature version - around 5 inches long, and 2 inches in diameter, still in the red plastic and called "Polony Slicing Sausage"

What I love about issues like this, is that there're no right or wrong answers - just differences around the world. It's what makes the universe tick !

78.32.193.115 (talk) 20:27, 16 November 2010 (UTC)[reply]

It's still available as polony from some butchers in Scotland - my grandmother is quite fond of it. It's often fried. I don't know how widespread it is or if it's the same thing mentioned on the page here as being from Zimbabwe and western Australia etc. SaoiDunNeachdain (talk) 11:40, 14 May 2021 (UTC)[reply]

Requested move 22 September 2016[edit]

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: No consensus — JFG talk 13:21, 3 October 2016 (UTC)[reply]


Bologna sausage → Bologna (sausage) – Everyone I know refers to this product as simply "bologna" and not as "bologna sausage". Bod (talk) 19:28, 22 September 2016 (UTC)[reply]

  • Weak oppose. It's true that most people call it "bologna" (or "baloney"), and so parenthetical disambiguation is certainly an option. But "bologna sausage" is also a legitimate expression, and arguably it's what "bologna" in the sense of the meat product is short for. In such cases, it seems to me that it's preferable to use the phrase that can appear in running text without using a pipe. One still has the option to use a pipe if it is desired that the text appear as "bologna" without "sausage". --Trovatore (talk) 23:56, 22 September 2016 (UTC)[reply]
  • Support per WP:COMMONNAME... people call it bologna, so that should be the name of the article. If it wasn't for the city, I'd suggest just calling in bologna, but since there is the city, a parenthetical aspect is fine. "bologna sausage" may be a "valid" expression, but certainly not a common one. Fieari (talk) 07:15, 23 September 2016 (UTC)[reply]
  • Support per nom. WP:NATURAL does not apply because "Bologna sausage" is not an accurate description. It is not a sausage from Bologna, it is a type of lunch meat/cold cut called "bologna". —  AjaxSmack  03:34, 26 September 2016 (UTC)[reply]
    • Hmm, IMHO it doesn't matter much whether it's "accurate". French fries, Russian dressing, German measles.... So the differences between the topic of this article and mortadella (which is presumably where the "Bologna" part comes from) need not concern us at this time.
      What matters, I think, is that the term has reasonable currency, and I think it does. You can Google "bologna sausage -wiki" to partially compensate for the effect of this article itself (though of course that doesn't filter out usages influenced by the article).
      What it comes down to, I guess, is how much of a compromise you're willing to make to avoid parenthetical disambiguation. I think parenthetical disambiguation is inelegant, and best avoided when easily possible. But one shouldn't strain too hard to avoid it. In my judgment bologna sausage is on the right side of the line; others may of course differ. --Trovatore (talk) 16:28, 26 September 2016 (UTC)[reply]
  • Oppose. This is a perfectly valid case of WP:NATURALDIS. Using an alternative name that the subject is also commonly called in English reliable sources, albeit not as commonly as the preferred-but-ambiguous title applies perfectly here. And the current form "Bologna sausage" is certainly well used in sources, it's a common name as well, and not a made up term.[1][2][3] Thanks  — Amakuru (talk) 14:38, 29 September 2016 (UTC)[reply]
    • I have never heard it referred to as "Bologna sausage" in speech. Have you? --Bod (talk) 17:13, 29 September 2016 (UTC)[reply]
  • Oppose per Amakuru. "Bologna sausage" is in use and therefore serves as WP:NATURALDIS, which is preferable to a parentheses (especially since it's the same term in parentheses).--Cúchullain t/c 15:20, 30 September 2016 (UTC)[reply]
    • You'll notice that throughout the article, it is usually just called "bologna". --Bod (talk) 16:54, 30 September 2016 (UTC)[reply]
That's because it's most usually called "bologna". But bologna isn't available, so we have to disambiguate.--Cúchullain t/c 18:17, 30 September 2016 (UTC)[reply]
The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

South African Polony[edit]

I notice there is a citation required tag, but I nonetheless removed reference to Australian and New Zealand "very small sausages" in this section as:

  1. assertion not cited
  2. even if it were cited, does not fit under sub-heading of South African polony;
  3. I have personally never heard of small sausages called "palony" in any Australian region (the item referred to sounds like a description of "cocktail frankfurters" = U.S. "wieners").

I work in the food production and service industry (in Australia). I've asked around since I saw this assertion, and have yet to find anyone who's heard of such a thing. In the west of Australia they call a type luncheon meat "polony": it's a bit like Bologna, or what people in my part of country call Strasburg, and some call Devon. Nothing like "very small sausages".

Apologies if I have jumped the gun. If a citation for it appears at some stage, well and good, but it seemed too weird to leave in, until then.--210.49.207.142 (talk) 12:14, 29 December 2018 (UTC) [reply]

Above no longer applies as another editor soon after above change deleted reference to and heading of "South African Polony" 210.49.207.142 (talk) 10:53, 23 January 2019 (UTC)[reply]

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