KENTUCKY BORDER BOLOGNA

by Jo Robertson







I recently returned from a visit with my brother Fred and his wife Sylvia in North Carolina. Their lovely house looks out toward the Pasquotank River, a gorgeous view. During this visit Fred and I spent a lot of time working on his personal story.




You see, I didn’t know Fred existed until about five years ago. He and I have different mothers, but the same father. But that’s a blog for another day.

Today’s subject is Kentucky Border Bologna! During my North Carolina trip, I discovered this delicious meat product. I use this term because I don't know what they put in it, and I suspect I'm better off remaining ignorant!




To a southern-bred gal like me a fried bologna sandwich is like heaven. I eat the artery-clogging stuff like an addict. I don’t care. Just give me my next fix. If you're wondering what can possibly be so great about bologna, you haven't tasted the really good stuff.




When my brother Fred visits his hometown in Kentucky, he always buys several of these bologna rolls. Sylvia freezes them and they slice off the amount they want as they use it.



Kentucky Border Bologna is sharp and salty, tasty either warm or cold. We had it for breakfast and lunch, and I could've eaten it for dinner, but Sylvia made me go healthy. Party pooper.

However, she packed several sandwiches for my wait at the airport on my way home, and luckily, airport security did not considered Kentucky Border Bologna a homeland security violation. Silly people.

Kentucky Border Bologna is the best bologna I've EVAH tasted. I had no idea where it was manufactured, but I heard a rumor that it isn’t shipped anywhere outside Kentucky.

That alone was enough to intrigue me, so I made a few long-distance phone calls. The meat department manager at Ralph's Food Fair in Grayson, KY -- a very nice gentleman with a lovely southern accent -- assured me that they did indeed sell Kentucky Border Bologna. He even tracked down the writing on the wrapping -- Kp Packing.


A little internet detecting led me to the company, Kp Packing in Erlanger, KY, where another helpful woman told me the product is now called Kentucky Best Bologna, a mistake in naming, in my opinion. There's something wickedly catchy and illegal about Kentucky Border Bologna.



The picture is from their website. Seriously, Kp, you need to get a larger picture!


Unfortunately, they do not ship outside of their region, so we Californians cannot jump on the internet and order some of this delicious spicy meat.



Sigh. I think I'm going into withdrawal.


I suppose my arteries will thank the company, but my taste buds are crying for a huge helping of this salty delight.

So, right now I’m eating my plain old PB&J sandwich and watching the delightful Timothy Olyphant in the latest episode of “Justified.”
Right now that’s the closest I can get to Kentucky and their delicious border bologna.



I’m in the mood for sharing our decadent foods. So, what’s your wicked delight, food-wise? Find any recent recipes or tasty treasures to share?


Here’s a recipe Sylvia gave me, a “healthy” version of Key Lime Pie. We ate about three of them when I visited, which is good because the recipe makes three.

Sylvia’s Key Lime Pie

3 reduced-fat graham cracker crusts
16 oz light Cool Whip
12 oz frozen limeade (or lemonade)
2 cans fat-free condenses milk

Beat together, pour into shells and freeze until firm.

Okay, let's get down and share our favorite decadence!

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