(Yes, that’s two blog posts for the price of one.)
Repeat after me:
That’s “Charcuterie.” (Accent on the second syllable.) So now whenever you see that on a menu, you will know how to say it. And then you will understand that it refers to forcemeats and/or cured meats – things like sausages, pates, and bacon.
I have vaguely fond memories of bologna and butter sandwiches as a kid. Somewhere around 6th grade they got replaced by peanut butter and marshmallow fluff, though. Which may explain why my marathon running/professional dance careers never took off. If you think about bologna not as some weird-ass, packaged crap, and more of in the “mortadella” realm (that’s its fancy name), you may even want to eat some as an adult. Really, bologna and hotdogs and the like totally have a respectable culinary history, born in peasant cuisines where you had to use every part of the animal you had. Sausages like Italian Sausage are simply ground meat, fat, and spices, where Bologna has the same ingredients, just emulsified/pulverized before stuffing.
And here’s what makes Bologna taste like Bologna – nutmeg, caraway, onion powder, white pepper. Fascinating, no?
And finally, a series of photographs for you to make all of the sausage jokes you want: