Pork roll pride: How Mikie Sherrill ignited New Jersey’s cherished sandwich discussion

Pork Roll Controversy Sparks Debate in New Jersey Gubernatorial Race

When Mikie Sherrill, a candidate for governor, recently referred to New Jersey’s cherished pork roll as “gross,” she stirred up a notable discussion within the state. During her appearance on “The Zack Sun Show” podcast, she humorously remarked, “Who eats pork roll? I think it’s gross… I’ve had this fight many times. No one wants a pork roll.”

Her comments, which came from a Virginia-born Democrat, caught the attention of Republican opponent Jack Chatterelli. The exchange sparked a revival of the long-standing cultural debate in New Jersey: the Pork Roll versus Taylor Ham dispute.

The Meat at the Center of the Debate

Pork Roll, or Taylor Ham—whichever you prefer—has become a breakfast staple in New Jersey, varying by region. It originated in the 1850s when Trenton businessman John Taylor created this smoky, salty processed pork product designed for frying and serving on egg and cheese sandwiches.

Chef Michael Brahman, who has experience in New Jersey’s culinary scene and now runs a sandwich shop in Manhattan, expressed his thoughts on the controversy, saying, “I think it was a very short-sighted statement.” He notes that this breakfast meat is often compared to smoked salami, saying, “Instead of sliced ham in an egg sandwich, people get Taylor ham.”

According to Brahman, the way you prepare it does matter. He insists that the meat should be cut properly to avoid curling when cooked, distinguishing it from the bacon-egg-cheese combo favored in New York City.

Brahman shared a nostalgic memory, recalling that at his former New Jersey shop, “It was 100% staple on the menu. We sold more pork rolls than bacon.”

Names and Preferences

Pork rolls enjoy immense popularity in New Jersey, even prompting an annual festival in Trenton, located about 60 miles southwest of New York City. However, there’s still confusion surrounding what to call it—many in northern New Jersey prefer “pork roll,” while those in the south lean towards “Taylor Ham.”

Regardless of the name, Brahman appreciates the appeal. “It’s a great pork product,” he states. “It’s light and spicy. It tastes great.”

Reflecting on his love for pork rolls, Brahman shared: “I grew up eating salami and eggs. There’s room for everything. There’s no need to be too polarized.” His recent culinary venture in New York includes plans to feature pork rolls as part of the breakfast menu.