Delis across America still do it right by serving stacked sandwiches, house-cured meats, imported cheeses, and regional ...

Farrell and Villaseca ranked the top 10 deli meats by sales in the U.S., focusing on sodium content, protein, fat and overall ...

Growing up in Lebanon, Pennsylvania, I heard plenty about my home county’s cold-cut claim to fame: Lebanon bologna. From listening to my grandmother’s stories about her father’s job at a local ...

For those in the know, Bologna is a go-to destination for an authentic Italian experience - it has better food and is less ...

Lebanon bologna, on the other hand — which is closer to a dark red — is a local product “made with care,” Kuzo told me by email, and carries a different pronunciation because it’s, well ...

In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...

From roast pork with broccoli rabe to chipped ham and pepperoni rolls, these iconic Pennsylvania sandwiches deserve national ...

Bring a large pot of salted water to a boil and cook the pasta until al dente, usually 2 minutes less than the package ...

Employees in Seltzer’s woodsmoke-filled facility handle over 100,000 pounds of beef per week, stuffing casings with the company’s age-old recipe of beef, spices, and more.

For example, bologna is a lot more uniform than mortadella, in which chunks of fat and leaner parts of the meat are often visible just in the coloring of the cold cut. Similarly, mortadella is ...

From north to south, Italy is reclaiming the idea of the trattoria, playing with it, and falling back in love with it all at a moment when fine dining is recalibrating and people are comfort-deprived.