Scrapple appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Scrapple · Philadelphia
Pennsylvania Dutch pork-mush loaf made from pork trimmings, cornmeal, buckwheat and sage, sliced and griddled crisp. Served with eggs and pancakes at breakfast counters.
Scrapple is the oldest distinctly Pennsylvanian food. Pennsylvania Dutch (Deitsch) farmers of the 17th and 18th centuries used every part of the slaughtered hog; the trimmings, offcuts and liver were simmered with cornmeal and buckwheat flour to make a savoury mush, set in a loaf pan, sliced cold and fried at breakfast. The Habbersett family (founded 1863 in Media, PA) and the Rapa Scrapple Company (founded 1926 in Bridgeville, DE) industrialised the recipe. In Philadelphia, scrapple appears on diner breakfast plates with two eggs over easy, hash browns or fried apples, and a single slice of toast. Sliced 1cm thick and fried until the outside is mahogany-crisp and the inside soft, then drizzled with maple syrup or ketchup depending on which family you grew up in.
Where to eat in Philadelphia:
- Reading Terminal Market
- Tommy DiNic's