A good butcher is prob in Sac (the better part of two hours round trip).
Who is Columbus?
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The Italian meat purveyor in SF.
The web says there’s BoarsHead beef bologna though.
Maybe you can convince the Safeway guy to order you some.
Columbus does not appear to make bologna, but here’s the boars head.
The Safeway deli has Boar’s Head, but my opinion of their Mortadella was not good, so I assumed the baloney was similar.
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You’re probably right.
I have not read any responses yet so I can just give you my initial reaction. Unless your expatiations are different than mine what is being sold as baloney under the Oscar Mayer brand will not be even close to what you remember no matter which you choose. I hope I’m wrong and there is a OM choice I am not familiar with. I am not even a big baloney fan, but what they make now is, unpleasant mush.
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Having quickly read the thread now. My husband is a baloney fan. I was never a fan. I ate it because it was food but liked it when my grandmother fried it. I thought it looked like a sombrero. Anyway, while searching for what we both remembered, Hebrew National was the closest. But it is not what is pictured here. That looks more like what OM called Cotto Salami (I think.) A while back we could buy the Hebrew national cut to order at the deli counter of new season Deli (PDX area). Husband is ignorant of why I was asking about baloney, and I find it interesting that he said HN or Lebanese. I don’t remember the Lebanese but I’ll take his word on that. We both seem to agree that Bores had brand was better than OM texture wise but still not right and it is too bland.
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Beef was the first I remember. Ate a lot of those samiches.
I remember the bologna and the jingle. taught me how to spell “bologna” correctly. Just drove past the former OM facility in Madison, WI the other day. Where they made the magic happen.
Saw a pound of all beef Oscar Mayer baloney with the best by date coming up soon…so it was discounted significantly. So I bought it and made a fried baloney sandwich…almost like a kid. No white bread, so cracked wheat sourdough but decent mustard, pickle, lettuce and tomato. It was tasty.
Froze the rest. Did you know each slice weighs an ounce?
BTW, I’ve also been looking for chub bologna but never see it.
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I bet the chub would have to be a special order item, possibly from a real butcher shop, or at least a locally-owned grocer. I can’t imagine a huge chain store doing special orders, but maybe I’m wrong.
Agree, no supermarket carries it. Butcher shop or real deli as you mention. I want to BBQ 1/2” slices for camping.
I haven’t seem bologna chubs since I don’t know when. I only know of one store that carries Hebrew National salami chubs. They were a staple of my long ago college freshman dorm life. Stored out the window in the winter with a jar of pickles. Ritz crackers and mustard stayed indoors on my desk. No, we didn’t have fridges.
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I love that stuff. More salami-esque than bologna-esque. I buy the same brand, but sliced off a huge log at a store by me.
It is bologna to me, and around here in general.
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Bourdain loved a sandwich of fried mortadella, provolone (presumably stagionato), Dijon, and mayonnaise on a kaiser roll. I’ll bet an approximation with bologna instead of mortadella would be good.
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Mustard, not mayonnaise, for me.
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They look close enough that I am careful to plant flat leaf parsley on the left and cilantro on the right to allow for safe harvesting instructions for the commis.
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I sniff them if I’m not sure …
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