Wednesday, August 24

scrapple

"Think Willy Wonka, but with pork scraps and fat instead of gold tickets and milk chocolate. -via"

In my head I sort of lump sausage patties in with scrapple [that's how you do it dear... -ed.]. But really, cleanly made scrapple from ethically raised/slaughtered pigs should be on any thinking person's radar -if they are a meat eater. It could be part of those OG nose-to-tail foods like blood pudding, but seems to get a lower status -no doubt from years of mechanically recovered meat headlines etc... Sure, we called it rat's meat at our school breakfast, but what did we know. It is ground pork offal, using plenty of liver, then let to set in its congealed fat. Commonly available in the lower Eastern states (Pennsylvania, New Jersey, Maryland, Delaware) and seen in New England too.

10e contact Joe Gannon comes in hot with a recommendation for Hughes Delaware Maid Scrapple, from Felton, DE. Want a fried sandwich with apple jelly right now... This may be in the "don't want to know how it's made" category, but Dirty Jobs host Mike Rowe did an episode here once and had a great time. No, it is not a dirty job per se -infact the place is spotless, just heavy lifting.
...almost everything is done by workers, not machines. Their pots are stirred by hand and not a mixer. The scrapple mixture, made of pork from Harleysville, Pa.-based Leidy’s meat processing company, is put into pans manually. And each brick of scrapple is [hand] wrapped...
-via DelawareOnline
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6 comments:

Steve D said...

I agree with your sentiments. We brought our scrapple to market for those looking for a healthier alternative with all the taste but much less of the negatives associated with scrapple. My nephew and I make each batch by hand from start to finish. If high quality, natural ingredients and are your preference, we use naturally raised Oregon pork and NO ORGAN MEAT in our scrapple. We have one third the cholesterol, up to half the fat, and up to forty percent the sodium of any other national brand. I liked that Dirty Jobs piece and that family was an ispriration to us as we launched our company earlier this year. WestCoastScrapple.com debuted in Philadelphia Scrapplefest 2011 and people really appreciated the fact it was a healthier version of the traditional food. Find the history and background for our family recipe on our website. Thanks, Steve.

Apothecary Fox said...

i always thought scrapple was square sausage/lorne sausage. I like it none the less.

james at 10engines said...

@AF basically is.

Matthew Hranek said...

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Anonymous said...

Sadly as I understand it they just had a massive fire, stemming from electrical issues. No injuries but sounds like they may not reopen for business.

james at 10engines said...

@anon i heard that. due to Irene no doubt... thx.