Happy National Scrapple Day!


I think it’s hilarious that today is “National” Scrapple Day, considering: (1) you can only get the stuff in a relatively small portion of the country and (2) in places where it is available, a solid 85% of the people won’t touch the stuff.  But maybe what this horrendously under-appreciated delight needs is a day of observance to boost its reputation.

For those of you who don’t live in the mid-Atlantic states, I suppose that scrapple deserves a little explanation. Essentially, it’s a meat product made using pig offal.  After the butchers have taken the “desirable” cuts off the pig, the rest gets boiled, the meat is minced and grain (cornmeal, usually) and spices are added to thicken the mixture into a loaf.

Once it gets to your kitchen or diner, it’s either pan- or deep-fried and what you get is a wonderful slice that is crunchy on the outside, smooth and creamy on the inside.  There is a rich, meaty flavor here that you’re never going to get from a lifeless cut of meat like a quick-fry pork chop.  Do yourself a favor and stop in a diner during your next trip through South Jersey or Eastern Pennsylvania.

I understand that scrapple can be scary.  Shit, just the word is creepy. There’s the vaguely Germanic sound and the unfortunate inclusion of “scrap” and/or “crap.” But what really gets me is when I tell someone how much I enjoy it and they come back with: “But don’t you know what’s in that?!?”  Yes, I do, which makes me like it even more.  Here’s why…

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