INGREDIENTS: MECHANICALLY SEPARATED CHICKEN, WATER, PORK, CORN SYRUP, MODIFIED CORN STARCH, SALT, 2% OR LESS OF THE FOLLOWING: BEEF, POTASSIUM LACTATE, POTASSIUM ACETATE, SODIUM DIACETATE, FLAVORINGS, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, DEXTROSE, OLEORESIN OF PAPRIKA.

Bologna is a processed sausage lunch meat traditionally used to make sandwiches. Most of us grew up with this lunchmeat, its pink slices sitting between slices of white bread with a swipe of mayonnaise or a drizzle of yellow mustard. Sometimes, we snacked on it straight from the refrigerator.

Here's a broad look at what you will find in a typical bologna slice:

• Meat trimmings and byproducts.
• Additional fat if needed.
• A casing of sorts (usually collagen or edible plastic)
• Water.
• Stock.
• Sausage spices like coriander, nutmeg, and myrtle berry.
• Pink curing salt.
• Sugar.

Bar-S Foods, named after one of Cudahy's major brands, started operations with 45 employees producing ten million pounds of meat products a year. Its first day of business was August 28, 1981. The company was led by Tim Day, a former General Host executive who had been in charge of downsizing Cudahy in the 1970s.

Most cold cuts are considered processed meats. The American Institute for Cancer Research defines processed meat as "meat preserved by smoking, curing or salting, or addition of chemical preservatives." Along with cold cuts, other processed meats include bacon, salami, bologna, hot dogs and sausages.

Bologna gets its name from a city in Italy also called Bologna. They do have bologna there, but it's called mortadella. Mortadella is essentially the grandfather of the bologna everyone knows and loves in the United States. Both meats primarily use the same ingredients.

devon Other common names include parizer (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia; polony in Zimbabwe, Zambia, South Africa and Western Australia; devon in most states of Australia; and fritz in South Australia. In North America, a simple and popular use is in the bologna sandwich.

Bologna is world-famous for its warm and welcoming atmosphere and its immense cultural, historical and artistic heritage. Breathtaking churches, museums and gardens, the famous porticoes and medieval squares, not to mention the delicious Bolognese cuisine which is known and acclaimed worldwide.

Why Bologna? Perhaps because it is the capital of Emilia-Romagna, a region in the north of Italy that is known for its ancient architecture, rich food and the seaside. Maybe because Bologna is legendary for its traditional cuisine (tagliatelle al ragù and lasagne alla bolognese are few of the many examples.)

Alfa, S.A.B. de C.V., parent company of Sigma Alimentos, S.A. de C.V., announced that Sigma has acquired Bar-S Foods Co., a leader in the U.S. packaged meat business. The amount of the consideration paid by Sigma was not disclosed. The acquisition was made through the merger of Bar-S and Sigma's U.S. operations.

The term derives from the metal or wooden bar (barrier) that is often located along the length of the "bar". Over many years, heights of bars were lowered, and high stools added, and the brass bar remains today. Bars provide stools or chairs that are placed at tables or counters for their patrons.

Bologna is one of the most stereotypical processed meats on the planet. There has been growing evidence that high consumption of processed meat like bologna, may be associated with an increased risk of several major chronic diseases including diabetes, coronary heart disease, heart failure, stroke, and cancer [*].

It is known as the Fat City for its rich cuisine, and the Red City for its red tiled rooftops and, more recently, its leftist politics. It is also called the Learned City because it is home to the oldest university in the world.

Bologna is known for the meaty and hearty Bolognese sauce, known locally as ragú. The dish originated in France from sauces using meat broth but leaving out the actual meat with the pasta. By the 18th century, documents show the first meat-based sauce served over pasta in Imola, a town near Bologna.

Bologna gets its name from a city in Italy also called Bologna. They do have bologna there, but it's called mortadella. Mortadella is essentially the grandfather of the bologna everyone knows and loves in the United States.

Bologna may seem like a quintessentially American lunchmeat, but bologna's origins trace back to Italy and even to ancient Rome. Romans enjoyed a type of salt-cured sausage that received its distinctive flavor from myrtle berries - a spice you'll still find in many types of bologna today.