Everyone knows baloney, but our ham bologna is completely different. We make it with fresh, never frozen, finely chopped pork. We blend in chunks of real ham for greater flavor and texture, and we finish it with the perfect amount of garlic and other spices.

We make this bologna using traditional methods and finely-chopped, 100% pure pork that we season with nutmeg and other savory spices. Then we smoke the sausage using genuine maple chips until the natural casing is a beautiful amber brown and the smoke has given the bologna a deep, complex flavor.

This lush bologna is made using traditional Ukrainian methods and was a favorite in the old U.S.S.R. We use 100% pure pork seasoned with a tinge of fresh nutmeg to give this bologna a rich, flavor and beautiful aroma. It’s called it the “doctor’s sausage” because each time you eat it, you feel better than before.

We make this mild-flavored bologna using the traditional Italian methods. Pure, finely chopped pork is blended with bits of backfat for a richer flavor and softer texture. And we use garlic, and a unique blend of coriander and nutmeg, to make this bologna uniquely ours… and uniquely delicious.

This mild, pure-pork bologna with a warm, engaging aroma and hints of coriander and nutmeg is blended with backfat for a richer flavor and softer texture. We then add bits of ham for texture and complexity.

This 100% veal bologna is very lean, and it has a milky-mild flavor and a firm texture. Before we place the finely chopped meat into its natural casing, we flavor it with garlic and allspice to give this bologna the savory flavors of clove and cinnamon, nutmeg and ginger. And finally, garlic creates a sharp and memorable finish.