"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

Since the diner is in New Jersey, it's most likely the meat is Taylor pork
roll. I like the slices that are cut off a roll, rather than the pre-cut
slices in the package - but the slices are a good place to start in case you
don't care for it. As others have said - near the bacon in the supermarket
cases.
Yum, I love the stuff, on a bun. Must remember to pick some up.

Dora