Lebanon bologna is a type of cured, smoked and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna, and it is not produced in Lebanon but is associated mainly with the Pennsylvania Dutch (of Lebanon County, Pennsylvania).
Similar in appearance and texture to salami it is somewhat darker in color, and is typically served as a cold cut or appetizer.
Lebanon bologna has a distinct tangy flavor, more so than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product, though liquid smoke may be used in modern production.