Pork roll, also called Taylor Ham by many, was created in Trenton, New Jersey in 1856 by John Taylor. He cured and smoked the meat using a special mix of spices, salt, sugar, and preservatives, then sold it as “Taylor’s Prepared Ham.” But in 1906, the Pure Food and Drug Act forced a name change—since it didn’t meet the legal definition of ham, it had to be called “Taylor Pork Roll.” People who still say “Taylor Ham” are simply sticking with its original name, before federal rules stepped in.

When the name change happened, Taylor’s company tried to trademark “pork roll” to keep other brands from copying the product. It didn’t work. Soon, other companies like Case, Mercer Meats, and Thumann’s started making their own versions.

That’s why not all pork roll is Taylor Ham, but every Taylor Ham is pork roll. The debate over what to call it continues today—some say pork roll, others insist on Taylor Ham. One thing’s certain: New Jersey proudly owns the title of pork roll (or Taylor Ham) capital of the world.