'The Pork Roll Cookbook' celebrates recipes, history of quintessential Jersey meat (2024)

'The Pork Roll Cookbook' celebrates recipes, history of quintessential Jersey meat (1)

New Jersey's love affair with pork roll began more than a century and a half ago, and shows no signs of letting up.

If anything, the passion for this mildly spiced pork product continues to grow dramatically, and has reached the point where it earned its own annual festival, and now its own cookbook.

"The Pork Roll Cookbook" (Cider Mill Press, $16.95) by Times of Trenton writer Jenna Pizzi with recipes contributed by me and several local chefs, rolled off the presses late last month. It is being sold online and through retailers including Barnes & Noble and WalMart.

The book details the history of pork roll, which originated in Trenton and continues to be made there by Taylor Provision Company and Case's Pork Roll, its availability in the Mid-Atlantic States, and its status as the quintessential Jersey food.

Pizzi, who covers Trenton for The Times of Trenton, said writing the text for the book was a lot of fun. "I got to talk to a lot of good people who are enthusiastic about pork roll."

Nostalgia plays a large part in that enthusiasm, she said. "It has to remind people of something," she said. "They have a childhood attachment to it."

A Jersey girl herself, Pizzi said she only occasionally ate pork roll while growing up, but has learned to appreciate it since writing the book.

Pizzi writes extensively about the origin of pork roll in a time before refrigeration, and the career of John Taylor, who is credited with creating the original recipe. What is not revealed in the book is the recipe for pork roll itself, which both Taylor and Case's keep tightly under wraps. A combination of pork and secret spices, it is hickory-smoked for added flavor. A two-ounce portion of Taylor pork roll has 180 calories, with 140 of those from fat. A preserved meat, it has a sodium content of 580 mg per serving.

The tried-and-true way of eating pork roll is fried, served on a roll with cheese melted on top, and maybe an egg if it's breakfast time. But ever since the first pork roll was sold, fans have been finding other ways to use their favorite meat.

Trenton-Style Spaghetti a la Carbonara

Serves 4 to 6

Randy Forrester, chef de cuisine at the Brothers Moon Restaurant, created this Jersey-style version of a traditional Italian favorite.

1 pound spaghetti
4 large egg yolks
1 tablespoon extra-virgin olive oil
6 ounces pork roll, frozen and then grated, or cut into 1/8-inch dice
2 garlic cloves, thinly sliced
1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
Pinch of freshly grated nutmeg
Freshly ground pepper

1. In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, in a small bowl, whisk the egg yolks, cheese and reserved cooking water.

3. In a large, deep skillet, heat the oil. Add half of the pork roll and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

4. Add the hot spaghetti to the skillet. Pull the skillet off the heat, tossing, until coated. Slowly add the reserved pasta cooking water, beaten egg yolks and cheese. Toss until coated with a creamy sauce, about 1 minute. Add the nutmeg; season with pepper. Transfer to bowls, top with the remaining grated pork roll and serve, passing extra Parmesan.

Pork Roll Monte Cristo Sandwich

Makes 6 sandwiches

The monte cristo is a variation of the French croque-monsieur, a grilled ham and cheese sandwich. This is yet another variation, shared by Will Mooney, executive chef and owner of the Brothers Moon Restaurant.

3 tablespoons butter
12 slices pork roll
2 large eggs
1/4 cup milk
6 slices Muenster cheese, cut in half
12 slices white bread

1. Cook pork roll slices until golden brown. Layer cheese and pork roll on 6 slices bread; cover with remaining slices bread.

2. In bowl, mix eggs and milk; quickly dip both sides of sandwiches into egg mixture. On griddle or in skillet, saute sandwiches in butter over medium heat until cheese is melted and both sides are browned.

In the kitchen farm

If you have always wanted to try your hand at churning butter or gathering eggs from a henhouse, you could make your way to Howell Living History Farm in Hopewell Township on Saturday for the annual "Winter Kitchen" event.

Visitors will be invited into the circa 1900 farmhouse kitchen, where they can help with the chores of preparing foods and baking using a wood-burning stove. The hands-on event will include making noontime "dinner" recipes for the help using original recipes from the Hopewell Valley area.

Winter Kitchen is from 10 a.m. to 4 p.m. at the farm, located outside Lambertville. See the website howellfarm.org for information.

Gourmet foods in Somerset

More than 25 gourmet food artisans will be among the 250 participants at the Sugarloaf Crafts Festival March 13 to 15 at the Garden State Exhibit Center in Somerset.

Purveyors will offer handmade chocolates, wine-based products, nuts, waffles, pickles, salsas, seafood and cheese, to name a few. For information see the website sugarloafcrafts.com/festivals/somerset/spring/

Bacon and beer in Bucks

Good news for bacon lovers - and there are many - the Bucks Bacon & Beer event is back.

Dozens of bacon purveyors will offer their wares from noon to 4 p.m. March 22 at the event at Triumph Brewing Company in New Hope, Pa.

There will be butchers, charcuteriers, small farmers, artisanal bacon and sausage producers, local cheesemakers and artisanal food producers bacon in ways you probably never imagined.

Triumph will offer a specially brewed Rauchbier "smoked" beer for the occasion. Admission includes two pints of Triumph beer, a commemorative glass and all the bacon you can eat.

Local participants include Brick Farm Market in Hopewell Borough, which will serve samples of charcuterie and bacon from pasture-raised pigs; Cherry Grove Dairy Farm & Creamery in Lawrence, which will offer artisanal cheese and prok products, and Bobolink Dairy & Bakehouse of Milford, which will serve artisanal cheese and wood-fired oven bread.

See the buckscountytaste.com website for information and tickets, which are $40 per person for noon entry, and $35 per person for 2 p.m. entry. You must be 21 years or older to attend.

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'The Pork Roll Cookbook' celebrates recipes, history of quintessential Jersey meat (2024)

FAQs

Why is pork roll only in Jersey? ›

John Taylor created pork roll in Trenton, New Jersey. He originally sold his pork product under the name Taylor Ham, which is what North Jersey still calls it today.

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Does North Jersey say pork roll? ›

It was developed in 1856 by John Taylor of Trenton, and sold as "Taylor's Prepared Ham" until 1906. Though since then food labeling regulations require Taylor and all other manufacturers to label it "pork roll", people in northern New Jersey still refer to it as "Taylor ham".

What is the history of pork roll? ›

In 1856, John Taylor formulated the secret recipe for pork roll, marking the invention of one of Trenton's most cherished products. The product was originally manufactured as “Taylor's Prepared Ham”, but they ultimately had to change the name to comply with the Pure Food and Drug Act.

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Is pork roll a Pennsylvania thing? ›

The name “pork roll” is typically used to refer to the product in the Philadelphia area and in South Jersey. In the northern part of New Jersey, it's more commonly called Taylor ham.

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Is pork roll basically bologna? ›

The closest comparison point I can find for pork roll is bologna. It's not exactly like that in terms of flavor or texture, but it is a processed, often pre-sliced pork product that you could put on a sandwich or have with your breakfast.

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Is a pork roll like Spam? ›

I finally made the trek out there this past weekend, when I discovered that pork roll is essentially really good-tasting round Spam.

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Do New Yorkers call it pork roll or Taylor Ham? ›

The Great Debate

The 1906 name change seems to have been the spark for the divide between north and south. While Northerners continued to refer to “Original Taylor Pork Roll” with the nickname Taylor Ham, those in Central and South Jersey chose to simply say pork roll.

Learn More Now ›

Does South Jersey say pork roll or Taylor Ham? ›

North Jersey's unwavering stance is that the stuff is called Taylor ham. In Central Jersey — which does, in fact, exist — and South Jersey, it's unequivocally referred to as pork roll.

What is the state sandwich of NJ? ›

The Taylor Ham, egg, and cheese sandwich is designated as the New Jersey State Sandwich.

Read The Full Story ›

Is pork roll like scrapple? ›

If you think about it, though, the two are like distant cousins. After all, the same things go into making both meats. To keep it simple, both pork roll and scrapple are made by combining all the left-over parts of the pig. I just prefer scrapple over pork roll because it's harder to make at home.

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What is another name for pork roll? ›

Taylor ham is the common name for pork roll, a food developed by John Taylor of Trenton, New Jersey, late in the 19th century. Taylor is the brand name for pork roll made by Taylor Provisions, Inc., of Trenton. Taylor also manufactures pork roll under the Trenton brand.

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What food is New Jersey known for? ›

Various foods invented in the state, such as the pork roll, and salt water taffy, remain popular there today. The state is known for its commercial food and industrial production, beginning with the founding of the Campbell's Soup Company, headquartered in Camden since 1869.

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Why is pork roll only in New Jersey? ›

The city of Trenton, New Jersey's capital and the spiritual epicenter of modern pork roll-dom, is frequently earmarked as the first place a pork roll prototype appeared, stowed in Continental soldiers' satchels while they dusted up Hessians at the Battle of Trenton in 1776.

Is Taylor Ham and pork roll the same? ›

John Taylor of Trenton didn't invent pork roll until 1856. He first called it Taylor ham, but federal legislation declared that ham is a specific cut of pork. Taylor changed the name to pork roll in 1906, and while the original name stuck in the northern part of the state, folks further south still call it pork roll.

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Does boar's head make pork roll? ›

Boar's Head Taylor Pork Roll | Family Deli.

What states have pork rolls? ›

It's often consumed as a breakfast meat paired with egg and cheese in a sandwich usually served on a bagel, bun or hard roll. The meat is generally sliced and pan-fried or grilled. Besides New Jersey, it's commonly available in Delaware and parts of Pennsylvania and Maryland.

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Can you get pork roll in Florida? ›

You can buy a 6-ounce box of eight slices of pork roll at some Publix grocery stores in Tampa Bay for around $4. Or you can buy it online at jerseyporkroll.com. Contact Brittany Volk at bvolk@tampabay.com or (727) 893-8455.

Is pork roll a regional thing? ›

Depending on where you are in the state, New Jersey's most notorious regional food is either called pork roll or Taylor ham – but whatever you call it, the food is the same: a tubed-meat breakfast staple that is served sliced and pan-fried, reminiscent of Spam.

Does Central Jersey say pork roll or Taylor ham? ›

North Jersey's unwavering stance is that the stuff is called Taylor ham. In Central Jersey — which does, in fact, exist — and South Jersey, it's unequivocally referred to as pork roll.

Show Me More ›