Growing up in NYC, we called it Taylor's Ham. Bought it sliced thin at the deli. When not making a sandwich, I used to eat it just rolled up with a spoonful of Breakstone's cottage cheese inside.

The man who owned The Bayway Diner also owned a Biker Bar in Elizabeth. He was so chilled out at The Diner and made a mint. The Burgers were Fantastic. Every truck coming out of The Refinery was almost required to stop there. When he was at the bar just a different person. This was many moons ago.

Big Stash's in Linden is out of business, what a shame.

I was wondering this also

Taylor Ham I think and has a polar opposite taste to bologna that is hard to compare to anything else. If you ever believed any Bologna I've ever sold on here I promise you will be happy if you find it in the store now.

Mrs. Nucky had a friend and her husband stay with us for a week while they searched for a home. They paid the favor back to Mrs. Nucky with 15 lbs of Pork Roll sent in Dry Ice thru the mail. They were mortified that it couldn't be purchased here. Guess we were wrong about that. :a040:

Might have to try it

Salami say everyone should try it!

At the Deli counter, is it Taylor brand they sell? There is another brand at deli called Case. Not as good as Taylor.

I found the little box of Taylor Pork Roll on the top shelf near the refrigerated mashed potatoes.

I am going to try scrapple next.

They don't sell Goetta here. It is wonderful, only in Cincinnati.

Goetta

It's Taylor, not Case.

John

And now it's time for you all to try Scrapple!

I like mine cut thin (about 3/8") and fried til it's crisp on the outside.

Cut it a little over 1/2 inch, set the skillet on medium low and let it get a nice thick crust on the bottom. The turn it over and squash it. Wait for the same thick crust and then flip it again and fry for a few more minutes. I like it with ketchup and sometimes grape jelly, but it is just fine without a condiment. Its good soaked in a fried egg yolk as you eat it as well.

Grape jelly! A little sweet and savory mix. I fried my egg "hard" yesterday. I will try it yolky next time. Thank you.

This has been fun.

I'm ready, What's Dat? Dog food aisle, I'm definitely just kidding. Seriously what is it? I go get it right now. Thank's. :bigbow:

It's called Scrapple and its made from leftover pork scraps. Scrapple is a way to use every part of the pig. It was invented by the Pennsylvania Dutch in the 1600s. Any edible organs would be used, including heads, liver, snouts, even hearts.

I hear it tastes better then the recipe sounds. I draw the line on snouts for the same reason I lost my desire for tilapia.