Veal bologna

It is a cooked, finely ground sausage made with veal, usually blended into a smooth mixture and shaped into a loaf. It is ready to eat straight from the pack.

Cut it into slices and fry in a lightly oiled pan over medium heat for about 1–2 minutes per side, until browned and hot. Since it is already cooked, frying is for warming and browning, not cooking it from raw.

Use it in a sandwich with mustard, sliced cheese and pickles, or tuck it into a toasted cheese sandwich. Diced pieces also work in an omelette or fried with potatoes.

Keep it tightly wrapped or in a sealed container in the fridge, and follow the pack’s use-by advice. Use a clean knife when slicing so crumbs and other foods do not get into the pack.

Yes. Wrap slices in small portions, separate them with baking paper, and freeze in an airtight pack; thaw them in the fridge and use soon after thawing. The texture may be a little softer once defrosted.

Pork bologna is the closest swap, with a similar smooth texture; ham bologna or mortadella also work in sandwiches. For a less smooth bite, use sliced cooked ham.

Pork bologna has more protein: 15.3 g per 100 g, compared with 9.8 g in veal bologna.