Taylor Ham, aka "Pork Roll". Who cant live with out it!

Mmmm Pork Roll....

That doesn't look like Delorenzo's in Robbinsville, which one was it?

Regards,

Art S.

 

No it's the one that moved from Hamilton Ave in the 'burg to Sloan Ave in what used to be a Pizza Hut I think. If so that's one of the greatest upgrades to any restaurant, anywhere.

I think the one in Robbinsville is associated with the other "original" Delo's on Hudson Ave (that cuts their pizza all funky)?
Guy behind the counter at the one on Sloan tried to gave us the whole family history but I got lost (so did he at a few points). He's the grandson of the original founder of that Delo's, and his father was also there slinging dough.
I think the one on Hudson was started by a brother, after a falling out.
Either way, both make SUPERB tomato pie.
Maybe it really is the water but there's nothing like it down in Houston that's for sure.

My belly was very full after 5 slices but I still wanted to eat more.... with an ice cold birch beer on the side it was fantastic.
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That's the basics: 'Hudson or Hamilton' most people in the area have a strong preference (I prefer Hudson, now Robbinsville), but I'm not a die-hard; its nice to have choices . Next time you're in the area try Robbinsville; I'm curious how they compare for you.

Regards,

Art S.

PS, Those pictures made me hungry

 

I'm curious about this also? One of the things I've noticed from reading this gourmet section of Fchat is in Australia we use far more natural, as distinct from processed, food. I can't imagine finding Taylor Ham, Spam, Cheez-whiz, garlic any other way than bulb, or Hamburger Helper in any of my cooking buddies' pantries and I certainly wouldn't have them? Although conversely, in the pages about tuna casserole recently I was surprised US folk used fresh tuna for this - we'd consider it a waste of what's a very expensive fish here (talking Bluefin, we don't get albacore). Guess it's because we're upside down from you guys!

 

Art - yeah Hudson has always been my first choice as well (lived in several apartments/houses closer to Hudson while in TSC, plus the atmosphere can't be matched) but like you say either one works

Hopefully I'll be going up again soon, it was over 5 years since my last visit to Trenton.

Well you'd have to go back to the mid 1800's to ask the first person to "officially" make Pork Roll why he did it... seriously just like any cured, smoked product it was done to extend the storage time without refrigeration. Plus it just tastes sooooo damn good

In this fresh food wonderland that is Australia it sounds like you'd never stoop to eat crappy processed food like bologna, salami, bratwurst, chorizo, boudin, basically any kind of sausage or lunch meat? Really???
Fantastic! More for me

Cheez-wiz is admittedly a trashy food, but on a Philly Cheese Steak sandwich or a quick topping for tater tots at home I don't use anything else.
Never heard of a "tuna casserole" that used fresh tuna vs canned. Then again I've never made a tuna casserole either. Tuna's on my list of things I don't buy or order at a restaurant because it's been so overfished, unless it's at a sushi buffet then why not, it'll just go in the trash if I don't take a few pieces...

BTW My wife bought pancetta last week to make pasta carbonara, and while she was frying it up there was a "twang" to the aroma that reminded me of pork roll. I fried up the extra this morning for pancetta sandwiches and noticed the same thing. Must have something to do with the curing.

 

Nurburgringer,

Hudson is now closed. The new Robbinsville location is 'upscale'; it has bathrooms


Kerrari,

Do you have prosciutto or other meats used in charcuterie in Australia? Well, this is the cheap NJ version, including an essence of NJ's toxic waste which makes it extra good

Its extra good with a fried egg and a slice of American cheese (which is not real cheese ) on a kaiser roll.

Regards,

Art S.

 

Nurburgringer, sorry I didn't mean to imply there's no junk food in Aus, there sure is. But I think most foodies here would differentiate between straight charcuterie (such as prosciutto, pancetta etc which are simply cured meats) and processed stuff like Spam etc. Mind you, it gets murky when you start on things like mortadella... I do notice though in US recipes, there are lots more pre-prepared and short-cut ingredients than I would use. I'm also influenced by my time spent living in Italy (sorry, I can't see Taylor Ham catching on there!) and Asia (which the fish is still flapping when you buy it).

Arts - yes we have all that you mentioned, some imported, some locally made (not as good...)

I suspect the answer to my question is that these 'old style' foods link back to childhood and so have a comfort value that outweighs their food value.

 

aw bummer to hear that Hudson's is closed. That place was a Trenton institution. Just like Tatoni's, Rossi's, The Casino (for Italian Hot Dogs) and JoJo's (not technically in Trenton but right outside). Hey at least there are still diners!

eh with me and pork roll I'd say it's 70:30. 70% taste and 30% nostalgia.
FWIW my wife is a native texan (Pork Roll is a very regional thing around New Jersey) and never heard of it before we met 10 years ago, and she's now also a big fan.

I can certainly appreciate fresh, high quality ingredients (although if we're talking meat give me smoked salmon, jamon serrano, smoked beef brisket, etc) but I'm not above enjoying a fried baloney sandwich (also probably 70:30 like PR), can of kippper snacks (smoked herring) on crackers, or canned veggies (thinking about corn mainly, I make a mind blowing "Corn Pone" recipe with cornbread mix, corn, sour cream and butter).
Hey at least we never use margarine; it's either unsalted butter, olive oil or pork fat in my house.
Now I'm starving... bon appetit!

 

Anybody else ever try Gene Wengers Ham loaf or Applewood Smoked Bologna?
If these were served as my final meal on this big rock I'd die a very happy guy.
Applewood Smoked Sweet Bologna | Amish Foods
and
Featured Product-Gene Wenger?s Ham Loaf | Hometown Provisions, Inc.

 

Nope never tried or heard of either of those. Have a buddy who is from Ohio somewhere originally and the big local delicacy there, along these lines anyway, is trail bologna. Looks like a big polish sausage but is actually really good. More of a snack type food and usually served with baby swiss cheese. Troyer's Genuine Trail Bologna

I did try the Taylor ham though after reading about it here. Loved it like it's been posted many times, with an egg and cheese on a bun. Good stuff.

 

Add some bacon to that corn pone. I've been making that for Thanksgiving for a few years now. Love it. Ooh and add some fresh jalapenos for a spicy kick too.

 

I've had smoked bologna like that but WHOA I need to get some of that ham loaf!!!

There's a block of Goetta in the freezer from my bro in Ohio; a little like scrapple but lighter in color and not as black-pepper-spicy: https://en.wikipedia.org/wiki/Goetta

Where'd you get a pork roll egg and cheese? East coast I take it?

Oh yeah, you can get as creative or boring with corn pone and it's always sooooo good.
Once I mixed in sauteed onions and mushrooms which was excellent, but usually am lazy so just a handful of cheese (which you don't really notice that much) or bacon.

Had you known about corn pone before, or discover it through my aunt's recipe that I posted in the BBQ thread?

 

I read most of this thread but I still might of missed it - Can anyone comment as to the differences between canadian bacon and taylor ham? Being a jersey staple it's intriguing to me.

 

Davide,

I think of Canadian bacon as far less processed cured meat whereas Taylor Ham / Pork Roll is more closely related to salami; kind of a softer, differently spiced Genoa.

Regards,

Art S.

PS. Thinking of the explanation triggered cravings...

 

Defrosted the last 3lb log of PR yesterday, now we feast.
1/2lb to my dad, 1/2lb to a fellow Trentonian in Houston, and 2lbs for the three of us.
That's the last of it, brought down by my father before he moved to TX. Now have to pay $10/lb for my PR fix at HEB

The boy LOVES it. Kept demanding MORE when he'd eaten what I put on his plate
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Need more pork roll

 

Dunkin is advertising an egg, pork roll and cheese on croissant in these here parts.

 

You got me excited. Then I looked into it. There's like one slice and its on a crappy croissant - nah, I'll pass.

Pork roll returns to Dunkin' Donuts

Though I found President Obama's insight humorous:

https://www.youtube.com/watch?v=wBq5VuJ_rtA

Regards,

Art S.

 

It's Dunkin, man. (Have you seen what passes for an egg in that franchise?)

 

This brings back alot of memories working the NJTP and getting these from the roach coach in the early am as I got off the night shift...

 

I tried it yesterday.

For what it is, it's alright. (2 thickish slices that covered to entire thing, BTW. Not a browned bit anywhere.)

But there's no substitute for the browning on the grill of a good deli, an over medium egg, salt and pepper on the egg as it's cooking, a Kaiser, etc.

 

Well this will be a long overdue reply.... I don't remember where I saw it. Don't think it was here though. Onions and shrooms sounds great too.

 

Interesting beer choice:

Pork roll beer: Exclusive look at Flying Fish's meaty new brew | NJ.com

 

Eww...

 

Exit 7 Pork Roll Porter!!!!!! Damn that's awesome. I'd try it.
And that should settle the question about whether it's PR or Taylor Ham
yeah right!

My folks took a road trip up to Jersey last month, and good ol dad brought back a cooler full of PR and scrapple.
At first I was disappointed he bought Shop Rite PR (don't remember ever having anything but Taylor or Case), but it's damn good stuff! Probably comes from the same factory...
The boy heartily approves as well.
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