2/20/13 - photo by Harold Hoch - BC Schlegel scrapple making - Homemade scrapple was being prepared by Kenneth Schlegel and family members in the old summer house at the family's farm in Richmond Township. The final product was placed in seven pound pans. (Photo By Harold Hoch/MediaNews Group/Reading Eagle via Getty Images)
Scrapple's Color Is Due To One Specific Ingredient
By Heidi Chaya
From eggs and cheese to bacon and sausage, breakfast highlights all that farm animals have to give us. If you live in the northeast United States, particularly Pennsylvania, then you are likely also familiar with scrapple — a mysterious, mushy gray meat block.
Scrapple is made from pork, spices, and cornmeal or flour, all of which are cooked before cooling into a loaf that is later cut into pieces. The meat comes from pork trimmings — which may include end pieces, organs, tails, skin, and even meat from the pig’s head — and the gray buckwheat flour is the culprit behind scrapple's look.
Scrapple can be found in grocery stores and butcher shops, but it's a regional specialty and only made by a select few producers and processors. Scrapple is a fully cooked product and can be eaten straight out of the package, but the proper way to eat it is pan-fried to a deep, crusty golden brown.