I don't have one of those electric meat slicers. I have to use a knife. That means my slices are not even close to uniform. Some thick, some thin, and some thick on one part and thin on another.
I do know it freezes well. In the past, I have bought a whole chub, cut it into three or four chunks, and vacuum sealed them for the freezer.
I took a frozen chunk down to Houston for my mom and sister once in my carry-on baggage. TSA flagged it, and the TSA agent asked me, "What is this?"
I told her, and she was okay with it, but
it was clear she had never even heard of Pork Roll before.
CD