New Yorkers Ask – What Exactly Is Scrapple?
Oh boy, I missed it. Wednesday, November 9th was National Scrapple Day. How could I have forgotten? That's a statement I can not ever be serious about. I've never tasted scrapple, nor have I ever wanted to try it. Isn't that what some refer to as 'mystery meat?'
I had to look it up to understand what scrapple really is, and why it's even got its own day each year to be celebrated. According to the Farmer's Almanac, this food item was invented just a few hours south of the Southern Tier close to Philadelphia and Chester County, Pennsylvania by 17th and 18th-century German colonists.
The Farmer's Almanac mentions that scrapple originally consisted of pork scraps and other trimmings, boiled with bones attached for flavor. Those port scraps included the head, brain, heart, liver, and skin. Ugh.
In the Commonwealth of Pennsylvania, scrapple can be found on restaurant menus around the state, along with grocery stores and butcher shops, as well as in other Mid-Atlantic states. Some of the local Pennsylvania-based stores sell it.
The Spruce Eats website states that scrapple has a savory, rich pork flavor due to the cornmeal or flour mixed into the meat. It's soft on the inside and crunchy on the outside. Various types of spices are used to add flavor to scrapple.
To be honest, I never had the desire to try scrapple, but since I bravely tried haggis when I visited Scotland many years ago (and I liked it), maybe I need to give this Pennsylvania treat a try. It apparently is a big breakfast item, and I love breakfast.
[via Farmer's Almanac, The Spruce Eats]