History

• Scrapple was invented by the Pennsylvania Dutch (really Pennsylvania Deutsch) who settled in Lancaster County, Pennsylvania in the 1700s. These German farmers from the Rhineland believed in using every possible part of a butchered pig.
  
  

Philadelphia

• The Lancaster County Pennsylvania Dutch brought their unique food to Philadelphia to sell. It became so popular there that many people think it originated in Philadelphia.
  
  

Ingredients

• Mixing Scrapple
  
  The leftover parts of a butchered pig, including meat from the head and various organs, are used to make scrapple along with broth, onions, cornmeal, spices and herbs. This combination of ingredients is the same as its been for hundreds of years.
  
  

Making Scrapple

• Scrapple fried until golden
  
  The scrapple ingredients are mixed together over heat. Then the mixture is poured into loaf pans to harden and sliced into chunks to be packaged.
  
  

Serving Suggestions

• Traditionally, scrapple slices are served fried with butter, maple syrup, applesauce or ketchup, and alongside fried eggs.