What is scrapple? That’s the question I asked upon when I stumbled upon a picture of it online. Apparently, it’s “a savory mush of pork scraps and trimmings combined with cornmeal and flour” that’s fried in loaf form. Or, to put it in simpler terms, it’s like bread made out of hog offal. For those of you unfamiliar with everyday butcher’s terminology, offal includes the head, heart, liver and kidneys.
What’s most surprising regarding my discovery of this new sandwich “meat” is that it apparently is very popular in the northeastern United States, including Philly and New England. Delaware is the scrapple capital of the U.S., which matters a great deal to me because Dealware is where my ancestors landed on the shores of North American in the 17th century. Since (again according to wikipedia) scrapple was the first pork food invented in America, I suddenly feel great nostalgia and longing for it.
So, I am now on a Scrapplequest. I will eat as much of this fried organloaf as possible and discover whether it is good and, if so, what it is like. I think there is a gap in our world between the rather large presence of scrapple, its importance to our national history and our low levels of Scrappleducation.
I invite readers with scrapple recommendations or stories to comment; I will follow your advice and heed your warnings, as always.
Note: Apparently scrapple has a strong cult following in the Philadelphia area, and people there are most likely going to mock me for never having heard of it. All I can say is: this is your chance to scrappleducate the rest of us. Also, if you cooperate, I’ll make sure you get some tasty fried gator next time you come to Central Florida.