Bruce “the Jackolpe Man” Larkin lived in New Jersey for more than 20 years. It was there that he truly fell in love with pork roll. Pork roll is a type of breakfast meat commonly available in and around New Jersey and Eastern Pennsylvania. The product, as it is made today, was developed in 1856 by John Taylor of Trenton, New Jersey. Pork roll is often called Taylor ham in Northern New Jersey.
Pork roll is typically sliced and grilled, similar to Canadian bacon. A slice fits perfectly on a round roll, and it is frequently eaten as part of a breakfast sandwich, most often also including eggs and cheese. Pork roll is often sold in 1, 1.5, and 3 lb. unsliced rolls packed in a cotton bag, as well as 6 oz. boxes containing 4, 6, or 8 slices. Larger rolls and packages are available for customers in the food service industry. Pork roll is commonly sold at delicatessens, diners, lunch stands, and food trucks.