Welcome to the Blogging from A to Z Challenge! Each day in April (except Sundays) I’ll be posting about unusual and exotic foods.
Shout out to my friend Steve from Philly, who tried to get me to eat scrapple a few years ago. I read the ingredients on the package, even though he implored me not to (“Just eat it!”).
Scrapple, also known by the Pennsylvania Dutch name of ‘panhaas,’ is basically pork scraps mixed with cornmeal and/or flour and spices. The mush is formed into a loaf, and slices from that loaf are fried in a pan. Traditionally, the scraps of meat that weren’t sold went into the scrapple, to avoid waste. It’s best known in Delaware, Maryland, New Jersey, Pennsylvania, and Virginia.
Anyway, I did look at the ingredients on the package of scrapple. Here they are, from the Original Rapa Scrapple (since 1926):
- Pork stock
- Pork livers
- Pork fat
- Pork snouts
- Corn meal
- Pork hearts
- Wheat flour
Now it’s your turn. Would you eat Scrapple?