At first glance, you might think these to be outhouses. I would be personally disappointed if you did not. But then the absence of the crescent and the height of the railing strike a discordant note. Those stains on the front, what are they?
They are smoke stains and these are smokehouses. Specifically, they are Seltzer's smokehouses in Palmyra, Pennsylvania. Many people think that Lebanon Bologna comes from the country of Lebanon. I've always thought Lebanon, PA, but I didn't realize until visiting Seltzer's website that they are the nation's largest producer of this tangy treat and they are in Palmyra.
It is tangy because it is a fermented sausage. Read more about fermenting sausage from the master, Len Poli, or just take my word that it is similar to sourdough, using a lactobacillus.
I've never seen Lebanon Bologna in North Carolina until today, in the deli at a Harris Teeter. I bought a pound. I've made my own with both beef and venison, but the process is very time, temperature, and humidity-control sensitive. It is worth it. This is some good sausage. Even though Seltzer makes more, my brand name favorite is Kutztown - though they don't make it in Lebanon either. The Daniel Weaver Company does, but they don't have a website.
Here's a recipe idea from Seltzer's. Who could not like any kind of fried bologna?
SELTZER'S PA Dutch Sizzler Sandwich
1 lb. Seltzer's Lebanon Bologna (any variety, sliced thick or thin to your liking)
8 large sandwich buns
8 slices cheese
honey mustard
Place bologna on a hot grill, frying pan or griddle. Cook 1 1/2 minutes, turn the slices and cook an additional 1 1/2 minutes. Melt cheese on top. Spread buns with mustard. Place the bologna slices on sandwich buns. You may also add tomato slices, lettuce, pickles, onions and any of your favorite sandwich fixings. Makes 8 sandwiches.
5:30:59 PM 
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