Thursday, October 6, 2011

Pac-man Bacon

If you will remember, a couple of weeks ago I wrote about the seemingly increasing availability of Taylor Ham in the Capital Region. Well, the package of pork roll had been sort of languishing in my cheese drawer for a couple of weeks. The other day I decided to fry it up.

I know by the content of my blog many of you picture me as a wild, beer swilling, pork meat gnashing, beast-man type of gent, but this is actually pretty far from the truth. Sometimes I even find it hard to squeeze fatty breakfast meat into my culinary regiment. But eventually I stopped mincing about like a ninny, steeled my gut, and girded my loins for some salty, processed pig meat

As you can see, people call pork roll "Pac-man Bacon" for a reason. If you don't want the stuff to steam up in the middle and dome up like a bunch of weird, nipple-less boobies than you have to take action. Some make a few short incisions around the circumference.  I prefer the classic, longer, Pac-man shape producing, single cut. I fry it until crisp, but still a bit flaccid in parts. Onto an english muffin, no egg or cheese because I am a bad ass.

By the way, I fried the stuff up in my deliciously seasoned, vintage, Griswold #10.  If you are unsure of what I mean by this, you should read my post on classic cast iron here.


  1. You do realize that Taylor Pork Roll and Taylor Ham are not synonymous terms?

  2. State the difference please. I think I know where you are going, but I would like to see your evidence before I refute it.


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