Pork roll

Pork roll is a processed meat commonly available in New Jersey and neighboring states. 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". The "Is it pork roll or Taylor ham?" question is a notable element of New Jersey culture, and the division over what name one uses divides the state along roughly north–south geographic lines. A 2016 reader poll including more than 70,000 respondents from all 565 municipalities across New Jersey found that the dividing line straddled the Union–Middlesex county border in the east and followed Interstate 78 through the middle of Somerset and Hunterdon counties in the west. Food preservation techniques, such as salting and smoking meat, have been practiced for millennia. Evidence of traditional ham and sausage production dates back more than 2,000 years. An item resembling pork roll, packed minced ham, may have been locally produced in the later 1700s.

Source: Wikipedia