Ingredient TM_FP_SCRAPPLE_FI_001

When I was a child, no breakfast was better than a scrapple breakfast. I preferred a plateful of the crispy, savory mystery meat to any bowl of Lucky Charms or stack of chocolate chip pancakes. But then, when I was 10 years old, I learned what scrapple really was.

Honestly, I could have lived happily without ever figuring out what constituted one of my favorite breakfast foods. Surely, most of us could. In case you’ve lived into adulthood in blissful ignorance, this is how scrapple is made: Pork scraps — everything from skins and hearts to livers and tongues — are combined with flour, cornmeal, and spices, then molded into a one-pound brick. It’s not the best food for people who insist on knowing exactly what is in what they’re eating, and certainly isn’t for those that are particularly health-conscious.

I always wondered if there were many scrapple lovers who appreciated it as much as I did. MORE