Thursday, November 8, 2012

National Scrapple Day

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By Diane Forrest

My daddy always says that no part of a pig is wasted except the oink.  Well he may be right in this case.  Today we are recognizing Scrapple.  Scrapple is concocted from all the delicious leftover bits of a pig (think heart, ribs, liver, etc.). The pork parts, after simmering for hours, are–in the simplest terms–placed in a grinder and then, thickened with cornmeal. The resulting meaty concoction becomes molded into loaves, and sooner than you know it, scrapple lovers are slicing off bread-like slabs, frying until browned and crispy, and dosing the happy sausage substitute with pure maple syrup.
(Google Image) 
This is a Pennsylvanian dish, and not common or even heard of in other parts of the country.  Those who have heard of it won't touch it.  Some people grew up eating it for breakfast in place of bacon or sausage, and prefer it over other breakfast meats.  Some claim it is better than just a lifeless pork chop.
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If you can find this food in your area, fry a little slice up for 

breakfast and let us know what your opinion.


(Google Image) 

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