28 Eylül 2012 Cuma

Cloth Bologna: What the Heck is It?

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My dear husband, who often works long hours on the road in rural parts of Virginia (he is in sales) snapped this gem of a photo while touring the back roads of Grottoes, Virginia, which is not far from Weyers Cave (pronounced Weeerz not Wirez FYI), and is home to the fabulous Grand Caverns a.k.a. "America's Oldest Show Cave" (who knew?) and I just had to share it. You see...this sign spoke to me, and not just because it has a whole mess of hammy goodness drawn all over it (and cabbage for .44 cents a pound), but because they sell cloth bologna.
Image credit: Northern VA Daily
So, what the heck is cloth bologna? Basically, cloth bologna it bologna (a.k.a. various pieces parts, and let me emphasis the word "parts" here) all smushed up together and stored in a cloth bag instead of a more traditional casing (as in the red plastic stuff) with the argument being that the cloth bag lets in more air so all the pieces parts can "breathe" (this, and the fact that cloth bologna is homemade all the way).

Personally, I never grew up eating the stuff, mainly because it wasn't readily available where I lived, but I am seeing it offered more and more at produce stands throughout Virginia, so it has piqued my interest. I dig nothing more than a bologna sandwich on soft white bread (with just a squeeze of yellow mustard) and I figure a slice of the homemade stuff will make the perfect addition. Total, awesome kid food.

With a little assistance from the interwebs, I did find this article from Northern Virginia Daily featuring Crabill's Meats out of Toms Brook, Virginia, who apparently make a pretty fine version of cloth bologna that they boast isn't "junk bologna" (slaughter room floor goodies). Instead, they've "upped the quality" by using the same meats they use for making homemade sausages. I'm curious to check this place out, and the next time my husband passes through Grottoes, I'm gonna send him with a $20 bill to pick me up some of the good stuff
Have you tried cloth bologna? I'd love to know what you think and where you found it.
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