It is Pennsylvania Dutch country’s mystery meat. Crispy on the outside and creamy on the inside, scrapple is a meaty, thrifty and filling comfort food. Love it or hate it, scrapple is a Lancaster ...

It's not every day you come across a state where it's normal for residents to eat bricks of pork for breakfast. In Delaware, and the surrounding states, those bricks are called scrapple. With new ...

With the intent of no longer derailling another thread, we obviously have a few New Englanders about who may be religious about that wonderful offal which is scrapple. When I was first introduced to ...

Scrapple is Pennsylvania Dutch for delicious. Well, for some people anyway. There are also those who think the grainy, moist texture and ultra-porky ingredients make it more of a franken-food than a ...

Scrapple is primarily a Pennsylvania Dutch dish, made from pork scraps, cooked with seasonings and broth, thickened with flour and cornmeal, cooked and poured into loaf pans, and today it gets its day ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Ah, scrapple. The king of Pennsylvania meat products. A meat loaf of pork scraps, corn meal, and a whole lot of love, scrapple is maybe Pennsylvania's most famous "I can't believe you actually eat ...

It is Pennsylvania Dutch country's mystery meat. Crispy on the outside and creamy on the inside, scrapple is a meaty, thrifty and filling comfort food. Love it or hate it, scrapple is a Lancaster ...

Yes, like you, I have seen the billboards for Royal Farms’ new scrapple sandwiches. I studied them as i drove past. It is against the law to be fiddling around with a cellphone while driving, but the ...

Pennsylvania might claim scrapple, but Delaware owns it. Thanks to Bridgeville’s RAPA Scrapple plant which has been incorporated in the town in 1926, the state is the largest scrapple producer in the ...

As the head butcher at Parts & Labor, George Marsh chops up about six pigs a week. Some of the cuts become pork chops served at Woodberry Kitchen; some become bacon for Artifact Coffee. But others — ...