Great job Matt.
Pork Roll is excellent stuff like @jcnaz pointed out. It’s seldom seen outside of NJ, so I was really surprised to see it at Sprout’s for the last few years (plus that meant I didn’t need to mule it back or have it shipped overnight). There are two main producers of it: Taylor and Case. Some say the recipes are the same; some say they can taste a slight difference? I really couldn’t. Taylor is usually found in Northern New Jersey and Case is seen from Trenton southward. I actually purchased the Shop Right Tangy Thick Cut sliced most often when living there.
I love it grilled and a lot of people eat it that way, but it’s mostly found on a Pork Roll, egg, and cheese sandwiches at numerous breakfast places (WaWa anyone?).
Some people think Pork Roll is like Spam or bologna. I’m not sure those descriptions are appropriate. The texture is better than Spam and the flavor is different than bologna. I’d say it’s like a cross between the texture/flavor of lean ham and the fat/flavor of a mild smoked bacon.
Suffice it to say, it’s delicious!
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Topic: Dinner (Read 1121 times)
