Pork roll expert weighs in on the pork roll vs. Taylor ham debate (2024)

FAQs

Is there a difference between Taylor Ham and pork roll? ›

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.

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".

Originally called “Taylor's Prepared Ham,” it was renamed “Original Taylor Pork Roll” in 1906 following the passing of the Pure Food and Drug Act.

The Taylor Ham (Pork Roll) sandwich is a breakfast staple that has been enjoyed by New Jerseyans for over a century. With its savory blend of pork, egg, and cheese, it's no wonder that this sandwich has become a regional favorite.

Despite the naming intricacies, both variations share a common heritage and preparation process. The transition from "Taylor ham" to "pork roll" is a fascinating historical journey that encapsulates the product's evolution and regional identity.

Manufacturers like Taylor and Case are famously tight-lipped about specifics, given the competitive retail market, but the basics are this: Pork roll is a cured, smoked and pre-cooked porcine product with a smooth, even consistency, not dissimilar to bologna, mortadella, or even Spam.

most popular pork roll manufacturers, Taylor Provisions, it is “a type of sausage-like pork product made from coarsely ground pork shoulder”. It is also smoked. Most people from New Jersey will call pork roll “Taylor Ham” after the Trenton-based manufacturer.

For decades there has been an internal conflict about the name of the meat this character represents. For the most part, the southern part of NJ calls it pork roll. Northerners tend to call this taylor ham and many people outside of the state refer to it as Canadian bacon.

You will be hard-pressed to find a home in New Jersey that doesn't have pork roll in the refrigerator, but outside of the state, you're hard-pressed to find someone who has even heard of it. If you're inspired to try pork roll, go to New Jersey.

As a result, the people in south Jersey insisted on calling this product Pork Roll. Folks in North Jersey didn't get the memo, and continue to call it Taylor ham. Outside of New Jersey, people do not have a word for this product because it's impossible to buy.

Is Taylor Ham processed meat? ›

Pork Roll (regionally known as Taylor Ham) is a pork-based processed meat originating and commonly available in New Jersey, New York, Delaware and parts of Pennsylvania and Maryland. It was developed in 1856 by John Taylor of Trenton, New Jersey, and sold as “Taylor Ham“.

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.

Ham is cut especially from the hind leg of the pig and usually cured and salted. Pork can be from any part of the pig and is typically raw, ready-to-cook deliciousness.

While pork roll is fully cooked in the production process, it isn't served cold on sandwiches the way other deli meats typically are. Instead, it's griddled on both sides and served hot, similar to Canadian bacon.

Biting into a pork roll sandwich is kind of like biting into bologna sandwich, except it's not. And it's a little like eating ham, except it isn't. It's closest to Canadian bacon, but don't ever compare it to Canadian bacon, especially not in front of a New Jersey native—it's just not the same.