High-end hams, such as prosciutto and jamón Ibérico, might be grabbing the attention of upscale chefs and their customers, but more humble deli meats are doing well, too. Consider bologna. Consumption of this inexpensive humble cousin of Italian mortadella has surged in recent years, and restaurants have noticed its return to popularity. Fast-food giant Hardee’s added a fried bologna biscuit at participating locations among its more than 1,700 units last August. The ...
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