Our hickory smoked ring bologna is coarse ground, homemade and hand tied. That says it all right there. An old school way of making bologna makes an easy meal with a unique taste.
The ring bologna you buy in the big boy stores these days are blended, minced with who knows what in them and to us that just doesn't cut it. Get it? But you will love cutting these rings. Made from quality lean beef and pork, stuffed into a tender natural casing, ready to eat and slow smoked over hickory.
Wisconsin River Meats ring bologna won grand champion in the State of Wisconsin in 2010 and in 2013. We think thats an ok testament to the taste, what do you think?
Ring bologna is made in small batches and are sold in two 1 lb vacuum sealed bologna rings (2 lbs total) A great gift, a great value and a great buy.
Ingredients: Beef, pork, water, salt, corn syrup solids, spices, natural smoked flavor, monosodium glutamate, sodium nitrite, dextrose, natural beef casing.
Safe Handling and Storage Tips
Our products are made in the traditional old world style with no added preservatives. It is the reason our products are of such high quality and taste so good. This also means that proper care must be taken when handling your products to ensure a positive experience for all.
Your products are processed to be shelf stable for shipping. Refrigeration is not required for transportation purposes. Products should be refrigerated upon receipt.
Products not to be consumed within a few weeks can and should be frozen for up to few months (this will not affect taste or texture). Opened packages should be consumed within one week. We are confident that the exceptional flavor and quality will keep you coming back, telling people about us and ordering for your friends, family members, and our brave military personnel.
Leave your products in the vacuum sealed packages they come in.
Consume any packages with broken seals from transportation first.
Refrigerate or freeze products immediately upon receipt.
Store vacuum sealed packages in the refrigerator or freezer, keep away from light sources as much as possible, and consume within a few weeks.
After opening vacuum package remove the remainder of the packaged product. Wipe excess moisture off product before rewrapping tightly to keep air, light and moisture out.
Products can be frozen for a few months without affecting taste or texture.
Some folks like to dry landjaeger and summer sausage further before consuming. As sausage dries moisture is lost, the texture becomes firmer and the flavor intensifies. Be careful not to contaminate the product.
Proper storage and prompt consumption will eliminate most sources of sausage spoilage. If, despite of proper handing, sausage looks or smells spoiled, use common sense and discard.