If you asked many people in Newfoundland and Labrador what local food favourite they always keep within reach in their kitchen, you might be surprised at the answer.

It's not cod. Or moose. Or seal.

It's bologna.

It's round, it's processed, it's made mostly of ham trim, other bits of mystery meat, and a solid dose of salt.

And for decades, it's enjoyed huge popularity in Newfoundland and Labrador.

CBC Producer Heather Barrett has brought us this look at bologna.

In a radio documentary, called In the Pink, broadcast on The Sunday Edition, Heather takes a look at her people's love for the mysterious meat.

In a video, called Bolognology, Heather and video journalist Zach Goudie test out bologna's 'scientific' properties.

Below are some facts about bologna.