Enjoying memories of my trip through PA last week, I checked out the sclydeweaver.com website to see what they sell over the web. I notice that one of their offerings is Lebanon bologna. Who knew? I had always thought, like, Palestinian bologna but the more I think of it the less that makes sense. Anyway I am thinking of getting some of the genuine article by mail now that I am back in Texas and I wonder if anyone has tips or recipes for serving it. Also, any guidance on the sliced dried beef? What cut is it anyway? Dried how? What are some typical ways it is served?