C O M PA N Y P R O F I L E pride of PENNSYLVANIA Lebanon Bologna is a regional favorite in the Northeast that's gaining popularity around the country BY B E R N A R D S H I R E | m e a t p o u l t r y @ s o s l a n d.c o m A nyone growing up in Eastern Pennsylvania probably enjoyed Lebanon Bologna (bologna, not baloney). The lunch meat is as common in a sandwich as turkey or ham and is found in deli counters in groceries and supermarkets, as well as in farmer's markets, or anywhere sliced deli meat, cheese and similar sandwich products are sold. And while "baloney" means "nonsense," Lebanon Bologna is a smoky and sometimes sweet luncheon meat. The biggest and one of the best-known makers of Lebanon Bologna in the United States is Seltzer's Smokehouse Meats, in Palmyra, Pa., in Lebanon County. The company was founded by Harvey Seltzer in 1902, and the recipe he invented has been handed down ever since. Setting Seltzer's apart is that the Seltzer family continues to produce their Lebanonhttp://www.land.com