Pork Roll

Pork roll is a type of sausage-like meat product commonly available in and around New Jersey and Philadelphia. In North Jersey it is usually called Taylor Ham. The product, as it is made today, was developed in 1856 by John Taylor of Trenton, New Jersey, though several firms produce their own versions.

The product is generally eaten sliced and pan-fried or grilled. A common practice is to slice three cuts from the outer edges inwards about 3/4 inch to an inch towards the center, evenly spaced around the circumference. These cuts prevent the pork roll from curling up in the middle, which causes it to cook unevenly. With these cuts, the cooked slices have become known by many different names such as fireman's badges or Pac-Man bacon.

Though typically eaten as part of a sandwich, pork roll can also be used in many other recipes. Depending on the type of sandwich and the your location within the region, popular condiments and toppings include salt, pepper, ketchup, mustard, lettuce, and tomato.

A popular breakfast sandwich in the region made with pork roll is known as the Jersey Breakfast, a "Pork Roll, Egg, and Cheese", or a "Taylor Ham, Egg, and Cheese." The more widely available bacon, egg and cheese sandwich is very similar. A Jersey Breakfast always contains pork roll, typically served with american cheese on a hard roll. It is a staple of many delis, diners, bakeries, and breakfast spots in New Jersey. In Philadelphia, the hard roll is commonly replaced with the locally ubiquitous "long roll" used for hoagies and cheesesteaks.