<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (July 2008) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (July 2008) (Learn how and when to remove this template message) </Td> </Tr> <P> Bologna sausage, sometimes phonetically spelled baloney (/ bəˈloʊni /), known in Europe as a Lyoner, is a sausage derived from mortadella, a similar - looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna (IPA: (boˈloɲɲa) (listen)). Aside from pork, bologna can alternatively be made out of chicken, turkey, beef, venison, a combination, or soy protein . Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor . U.S. Government regulations require American bologna to be finely ground and without visible pieces of fat . </P> <P> Ring bologna is much smaller in diameter than standard bologna . It is a good size for slicing and putting on crackers as a snack or hors d'oeuvre (as opposed to the "sandwich - sized" slices of typical bologna). It is generally sold as an entire link rather than sliced . The link is arranged as a semicircle or "ring" when prepared for sale (hence the name). Pickled bologna is usually made from ring bologna soaked in vinegar and typical pickling spices . It is usually served in chunks as a cold snack . </P>

What is the difference between bologna and salami