There is a little secret that mid-Atlantic breakfast eaters share. You won’t find this secret west of Ohio and rarely east past New Jersey. It was gifted to us by our forefathers, but many are unsure that they want to unwrap it. Let’s go through this together. This gift is made of pork scraps (or turkey scraps), cornmeal, and any other “extras” of a pig (or turkey) that normally would not be eaten together. It must be cooked at a precise temperature as it will either still be “raw” in the middle or be burnt to a crisp. Only a little can be cooked at a time and it does not keep. Our forefathers really knew what they were doing with this goo; do we?
This mystery food is called scrapple. It is native to Pennsylvania where the Dutch settlers resided. In today’s central-Pennsylvanian culture, it is a treat. More specifically, it is thoroughly enjoyed by the Amish & Mennonite groups. It can be found in local diners or family-owned restaurants. It can be found on the breakfast plates made by homemade standards from pig, turkey, or even deer.
You can also find it in the Reading Terminal Market in Philadelphia at our stand. Folks come from near & far to eat it and many wish they could have it shipped to them because their region of the country does not offer it. Now we do.
What separates our scrapple from the homemade scrapple found on a hungry Amish boy’s plate in Lancaster County? Our pork scrapple is gluten free. Many scrapple manufacturers will add a binding agent to the scrapple that causes it to stick together. Our binding agent is gluten free, which is also different than many producers of this timeless tradition.
Scrapple takes us back to a simpler time in America’s history. The early settlers had to make every drop of food count. Enter: scrapple. This solution to a problem was not only a delicious way to handle leftover pork products, but it has stuck around for generations to teach us a valuable lesson on food consumption.
If you ever want to fit in with the local Pennsylvania culture, mention scrapple & someone will surely guide you to it. You can enjoy it with a sweet condiment like maple syrup or ketchup, in between two slices of bread or next to eggs, or by itself.
See Al Roker eat scrapple at Reading Terminal Market >> https://www.today.com/video/scrapple-and-other-philly-delicacies-al-roker-visits-reading-terminal-market-733881923627