"mary" > wrote in message
...
>I am reading a book called "Luncheonette" by Steven Sorrentino about his
> family's diner in West Long Branch, New Jersey. The diner's specialty is a
> porkroll-egg-cheese sandwich. He pretty well describes how it is made, but
> I
> am not clear the type of meat that is used for the "porkroll" part of the
> sandwich. Anyone have any ideas?
>
> Thanks
>
> Tom
>
>

Probably Taylor pork roll. Extremely popular in New Jersey. Very tasty for
breakfast. Also becoming available in other parts of the country. We have
it in Texas, but I would have never have heard of it without knowing an
acquaintance from New Jersey.

Chris in Pearland, TX