Day 225

Black Bologna: If you've been wanting me to incorporate some more Eastern European food into my blog, this week is for you. Today I decided to check out the European Deli (www.europeandeli.org) in Marietta after reading about it on the Scoutmob website. I love all things Russian/Eastern European, and combined with the half-off discount, I knew I had to check it out. In addition to having some interesting new items for me to take home, the friendly staff was eager to offer me samples of a couple things I'd never tried.

The real surprise was the market's meat counter - it featured a wide array of European deli fare, including salami and bologna from Russia. I had a really hard time narrowing down what I wanted to try, but luckily the guy behind the counter let me sample a few of the meats before I made a decision. As I browsed, one selection caught my eye: black bologna. I had no idea what that was, but it definitely sounded interesting. How was it different from the Oscar Meyer I've been eating since childhood? And more importantly, what did it look like?

Rather than commit to a pound of the stuff, I asked for a small sample. I was surprised when he handed me a small piece on some butcher's paper - it wasn't black at all. It actually had the same pale pinkish look as the potted meat I tried months ago, which disturbed me since it was one of the least appealing foods I've ever tried. I sincerely hoped this was better.

After taking a bite, I was relieved. The taste/texture was similar to regular bologna, but he told me that this was actually made from pork, not beef. It didn't taste as salty as beef bologna, but was a bit milder. I liked it a lot, and I bet it would make a great sandwich when paired with some fresh bread. I ended up not buying it due to my busy travel schedule this week, but I'll be sure to pick some up next trip.

Incidentally, I have no idea why it's called "black bologna." The outer packaging/casing was black, but the bologna itself was anything but black. I couldn't find too much info about it online, so if anyone with knowledge about Eastern European cuisine has the answer, please let me know.