Polony has it`s origin in Italy, and was first made in Bologna, near the city of Modena. (From there the name: baloney which became: polony) Polony is a sausage, derived from the Italian mortadella, a similar looking finely ground pork sausage containing cubes of lard. Today Theron`s meat products manufacture polony from finely ground pork or chicken meat and the fat content is not visible as was the lard in Mortadella. Polony is popular in South Africa and can be stored for long periods, sometimes many weeks. Polony is highly seasoned before being cooked in boiling water.Typical seasoning in polony includes black pepper, allspice, coriander, and spices that gives each variety its distinctive flavor.