In article >, this one
> wrote:

> Curly Sue wrote:
>
> > On Thu, 24 Feb 2005 20:31:59 -0500, "mary" >
> > wrote:
> >
> >>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?
> >
> > The NJ pork roll is an acquired taste. It's similar in concept to
> > Spam.
>
> Not really like Spam. Back in the 50's in my parents' South River, New
> Jersey resto, we served it sliced and fried with any of several other
> fixings. We called it "Taylor Ham" I guess because everybody else did.
> Sliced off a slab about 1/4 inch thick and cut four radial slits in it
> so it wouldn't "cup" while cooking. On a roll with other stuff.
>
> Pastorio
>
It's a Taylor Pork Roll and it's available here in Memphis alongside
all the Boar's Head products. I'm tempted. But the "acquired taste" bit
bothers me. Now I've eaten a few smoked balogna logs which look pretty
grostesque when done and we used to have Spam Smackdowns in college,
but I'm hesitant on the pork roll.