I'm in NE PA and it's all over up here. As far as I know, it was a Jersey thing (my mother's side is from NJ and they lived on it). If you travel any further west into PA, past Reading and such, they have no idea what you're talking about.patandchickens said:I am not sure porkroll is describable. It is sort of like a cross between bologna and sausage, and undoubtedly contains mostly the less-noble portions of the pig, and other things. Nice and fatty and salty You cut it in 1/4-1/2" slices, score the edges so it doesn't cup, and fry it up. Eat either plain, for breakfast (at least it means that everything else you eat that day will be health-food in comparison <g>) or slather with ketchup and eat between toast slices for lunch. Mmmmmmm <drool>
It is strictly a SE PA thing, as far as I know.