Bologna Sandwiches Move Beyond the Lunchbox

Amy Cavanaugh

When chefs try their hands at bologna, the result is less lunchbox staple, more elegant charcuterie.

“We started as a butcher shop and charcuterie operation, making Italian-influenced cured meats and salami,” says Ben Runkle of Austin’s Salt & Time. “Mortadella was something we had been making since we started, so when we opened up we were doing a variety of bolognas, with beef, pork and a combination of both.”

The beef...