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A History of Pork Roll- Taylor ham — and yes, in New Jersey we call it Taylor ham, not pork roll — is a familiar part of any diner breakfast throughout the Garden State.
But where did Taylor ham come from, and why is it only in New Jersey? Here's a little history on this savory meat.
References to pork roll date back to the Revolutionary War, when ham was salted, cured and "rolled" so that Washington's Army could easily transport it.
The Taylor ham we know and love today was developed in the late 19th century by John Taylor of Trenton. Taylor was a New Jersey state senator in addition to being a pork roll magnate.
While Taylor ham has become synonymous with pork roll products available from several manufacturers, Taylor is actually the brand name for pork roll made by Taylor Provisions, Inc. Taylor also manufactures a milder version of their pork roll under the Trenton brand. While there are other companies that make pork roll, Taylor ham lovers agree that nothing compares to the original.
The Taylor Ham manufacturing process is a heavily guarded secret. it is not known exactly how this tasty treat is made. Taylor Provisions doesn't even have Web site.
The product is generally eaten sliced and fried in a pan. However, some people do microwave it or even put it on the barbecue. Some like it sliced thin, while others like thicker pieces. Depending on taste, you can cook it long enough just to get it warm or fry it until it is crispy. Because Taylor Ham is already cured and cooked, you can actually eat is "as is" without cooking.
Today, the product is rarely available in restaurants or supermarkets outside of New Jersey and some bordering areas in Pennsylvania. While New Jerseyans around the country and the world love Taylor, it has not developed a following outside of the area. But once you try it, you won?t be able to live without it. Some call it the "crack" of pork. So indulge!
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