A bologna question for Amish country folks.

[Ron Mummert]

Yes, REALLY un-SVX. But since we seem to have a vast number of SVXers from Amish country..... My Dad's family was from Spring Grove, PA. Lebanon bologna was always standard fare in the fridge as I was growing up, & it's been sold in east coast markets forever. There's a sweet variety commonly available. I stopped in & bought some last week at an Amish market in MD. Something about the taste triggered a memory. Once in a long while ago, we would return to the Spring Grove area to visit a distant farmer cousin who made his own bologna. It looked & tasted much like the sweet Lebanon variety, but rather than being "soft & floppy" (I won't go there, if you won't), it was hard, & textured much like a Genoa salami. It could be sliced razor thin, & was delicious. I think this distant cousin said it was air dried. I've never seen this variety sold anywhere, & have lost track of said cousin. Any of you PA folks know what I'm looking for, & where to find it?

Ron (will trade automotive advise for free Amish food).