Scrapple

Scrapple is a traditional regional meat product of the Philadelphia area and the broader Mid-Atlantic region, particularly associated with Pennsylvania Dutch (German) heritage. Made from pork scraps and trimmings combined with cornmeal and flour, then formed into a loaf and sliced and fried until crispy, scrapple is a beloved breakfast food throughout the Philadelphia region. While virtually unknown in most of America, scrapple inspires fierce loyalty among Philadelphians and is considered an essential regional food, served at diners, family breakfasts, and anywhere authentic Philadelphia cooking is found.

History

Pennsylvania Dutch Origins

Scrapple descended from German colonial traditions:

Background:

• German immigrants settled Pennsylvania in 17th-18th centuries
• Brought traditions of using all parts of the pig
• Panhas*** (German) became scrapple
• Adapted to local ingredients

Colonial Development

Scrapple developed in colonial Pennsylvania:

Evolution:

• Economical use of pork scraps
• Cornmeal added (American influence)
• Became regional staple
• Farms and households made their own

Commercial Production

By the 19th century, commercial scrapple emerged:

Producers:

• Habbersett*** - Major Philadelphia brand
• RAPA Scrapple*** - Delaware producer
• Jones Dairy Farm*** - Regional
• Local and farm producers

What Is Scrapple?

Ingredients

Basic components:

• Pork trimmings*** - Scraps, offal, head meat
• Cornmeal*** - For texture
• Flour*** - For binding
• Spices*** - Sage, pepper, others
• Broth*** - Pork cooking liquid

Production

How it's made: 1. Pork scraps cooked in water 2. Meat removed from bones, chopped fine 3. Cornmeal and flour added to broth 4. Spices incorporated 5. Mixture cooked until thick 6. Poured into loaf pans 7. Cooled and solidified 8. Sliced for cooking

Texture

The experience:

• Exterior:*** Crispy when fried properly
• Interior:*** Soft, mushy (by design)
• Contrast is essential
• Not meant to be fully firm

How to Eat Scrapple

Preparation

Traditional cooking: 1. Slice loaf into pieces (1/4 to 1/2 inch thick) 2. Fry in butter or pan fat 3. Cook until very crispy*** on both sides 4. Serve hot

Critical point:*** Under-cooked scrapple is disappointing. It must be crispy.

Serving

Traditional accompaniments:

• Eggs*** - Breakfast standard
• Maple syrup*** - Sweet option
• ***Ketchup*** - Common choice
• Apple butter*** - Traditional
• ***Alone*** - Perfectly acceptable

When

Scrapple occasions:

• Breakfast (primary)
• Brunch
• Diners anytime
• Home cooking

Where to Get Scrapple

Grocery Stores

In the Philadelphia region, scrapple is widely available:

Brands:

• ***Habbersett*** - Philadelphia standard
• RAPA*** - Delaware brand
• Store brands
• Local farm versions

Found in the refrigerated section near breakfast meats.

Diners and Restaurants

Where it's served:

• Traditional diners
• Breakfast spots
• Pennsylvania Dutch restaurants
• Reading Terminal Market (Dutch Eating Place)

Reading Terminal Market

Dutch Eating Place*** at Reading Terminal Market:

• Serves scrapple breakfast
• Amish/PA Dutch cooking
• Authentic preparation

Regional Identity

Philadelphia Marker

Scrapple identifies Philadelphians:

• Locals know and love it
• Outsiders are mystified
• Regional food marker
• Pride of heritage

The Dividing Line

Geographic awareness:

• Highly popular in Philadelphia region
• Known in Baltimore area
• Unknown in most of America
• People who move away miss it

Acquired Taste

The reality:

• Many locals love scrapple
• Some can't stomach the concept
• "Don't think about it, just eat it"
• Better not to research ingredients first

Cultural Significance

Pennsylvania Dutch Heritage

Scrapple represents:

• German immigrant traditions
• Economical food values
• Waste-nothing philosophy
• Regional cultural heritage

Working-Class Food

Class associations:

• Affordable protein
• Farmhouse origins
• No pretension
• Honest food

Food Identity

For Philadelphia:

• Regional identifier
• Cultural marker
• Heritage connection
• Source of pride

Scrapple Variants

Regional Variations

Different versions:

• Philadelphia style*** - Standard
• Delaware*** - May include liver
• ***Farm versions*** - Family recipes
• Bacon scrapple*** - Modern variation

Other Similar Products

Related foods:

• Goetta*** - Cincinnati version (with oats)
• ***Livermush*** - North Carolina
• Panhas*** - German original
• White pudding*** - Irish/British

Tips for First-Timers

Recommendations:

• Have it at a diner*** first - proper preparation
• Order it crispy*** - essential
• Try with eggs*** - classic pairing
• ***Maple syrup*** is acceptable

What to expect:

• Crispy exterior, soft interior
• Savory, porky flavor
• Mild spicing
• Unique texture

The honest truth:***

• If you think about what's in it, it's challenging
• If you just eat it, it's delicious
• Crispy preparation is non-negotiable

Scrapple in the Media

Recognition

Scrapple has received attention:

• Food media features
• Regional identity stories
• "Weird food" lists
• Cultural documentation

Events

Apple Scrapple Festival:***

• Held in Bridgeville, Delaware
• Celebrates the food
• Annual event
• Scrapple competitions

See Also

• Philadelphia Food Culture
• Reading Terminal Market
• Pennsylvania Dutch

External Links

• Visit Philadelphia