Pork roll is frequently known by one of its brand names, Taylor Ham, which was created before the Civil War by New Jersey resident John Taylor. Until the government determined that Mr. Taylor’s product did not meet the definition of ham, it was known as Taylor’s Prepared Ham. Sliced thin and pan-fried, it frequently is used in sandwiches, but it is most popular as breakfast meat in lieu of higher-on-the-hog options such as bacon, sausage, or actual ham. Packed into a hard roll with egg and cheese (known in diner slang as a “triple bypass”), it fairly gushes fatty savor. A single slice supplies 26 percent of the fat recommended in a normal daily diet.
Pork roll remains a local passion, beloved with mischievous glee by homesick Garden Staters. In a Roadfood.com discussion on the subject back in 2008, New Jersey resident Leethebard commented, “Pork roll is NOT Spam or Treet NOR is it like bologna. It has its own taste that needs to be tried . . . I had my breakfast Taylor pork roll, egg and cheese on a crisp Kaiser roll this morning: It starts the day!!!”