New Jersey must be looked at for its pork roll sandwich goodness. Ubiquitous from the shore to Trenton.
What do yous want? Oh, Pauk Rowl?
I will have to school you on the famous pork roll. It is a Jersey breakfast staple that is a cross between a smoky, salty bacon flavor with the consistency of a fine-ground sausage. It comes in a firm, cloth shaped torpedo and you just heat 1/4 1/2 inch slices slowly to render the fat. It is best if it has a slight browning to it, as it turns a bit off if burned too much — just like bacon does. The places that slice it too thin should be sent to Siberia.
The traditional ways of serving it are as part of a breakfast sandwich in place of bacon or sausage. The english muffin, american cheese, fried egg and PR is really just something else — ONCE a YEAR. There are lots of places that serve it on the lunch/dinner menu as a regular sandwich — poppy seed hard roll/kaiser roll, american cheese melted over a big stack of sliced PR. Most of your hung over people would enjoy this.
The PR started in Trenton, and there are two companies that make it. There’s Taylor Ham and there’s Trenton Pork Roll. TPR is better, although both are pretty good. There is a variety called “sharp” which is an acquired taste.
Wow! Am I Jersey or what?
Let’s get some!