I was first introduced to veal loaf by my MIL, who has been going to Fair Lawn's Swiss Pork Store for decades. "Have you had their veal loaf?" "Huh? What's that?"
Much thought has gone into it, but I still cannot figure out what exactly this stuff called veal loaf might actually be. Veal? Beef? Pork? Fat? Salt?
I used to say that mortadella is like super-baloney. But veal loaf is taking over that role.
If you're at the Swiss Pork Store getting some of their ground meat, or wursts, or excellent skin-on franks, and someone is ordering the veal loaf, you will likely be offered a warm slice. Just like in the old days.
But why bother waiting for that taste test. The stuff is something like 6 dollars a pound. It's gotten to the point that I'll get a pound no matter why I'm there, just to snack on during the day. (If you'd like additional tips and details of how I keep this boyish athletic figure, send me an email).
My preferred implementation of veal loaf (aside from eating it with my fingers right out of the wrapper, in the car), is on rye, with some spicy mustard. If anyone knows of another way to get this stuff into my body, do let me know. I'm considering putting it on, or in, a burger. And that sounds very, very naughty.
Swiss Pork Store : 24-10 Fair Lawn Ave : Fair Lawn, NJ : 201.797.9779