What is scrapple? Underappreciated breakfast meat? Gross pig offal? On this scrapple blog we will answer these questions and more!

Written by Adam Gerard | January 3, 2013 at 6:30 AM | 0 Comments

The Ultimate Philadelphia Scrapple Sandwich: The Forefather

 
Close your eyes and imagine the most amazing sandwich your mind can create. It involves scrapple right? Of course it does, but what else? Before you answer, let me try this out on you: Take some thick-cut, crispy  Habbersett scrapple and put it on top of dry-rubbed  smoked sirloin. For toppings add some sharp American cheese and a sweet, homemade  barbecue sauce. Cram all that between a fresh baked  South Philly roll that is drizzled with  pure maple syrup. Was that what you envisioned? Is your mouth watering? 
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Topics: scrapple creations

Written by Adam Gerard | December 30, 2012 at 3:50 PM | 19 Comments

Know Your Scrapple Brands: RAPA Scrapple

RAPA, located in Bridgeville, Delaware, is the world's largest producer of scrapple. Wow, that is a great phrase to read.

Scrapple lovers often have a brand-of-choice, so RAPA's distinctive red, white and blue packaging is a welcome sight to many. Growing up in Maryland, this was once the only scrapple I knew.

RAPA Scrapple History

In 1926, brothers Ralph and Paul Adams started a scrapple manufacturing plant. Notice the bold letters I added? That's where the RAPA name comes from. Did I just blow your mind? Probably not, but still, it's an interesting fact.

Though RAPA was bought by Jones Dairy Farm in 1981, their scrapple continues to be manufactured in Bridgeville with a staff of 60, in a facility that looks like a giant brick of their own scrapple. No word on if they are looking to hire scrapple quality control tasters, though I'm sure they'd have little trouble filling that position.

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Topics: RAPA scrapple, scrapple brands

Written by Adam Gerard | December 24, 2012 at 5:30 PM | 0 Comments

3 New Ways Scrapple Can Be Part of Your Christmas Festivities

"Any day with scrapple is like Christmas!" says Gregg S. on our Scrapple Facebook page. Well, I guess that's true, but technically only one day a year is actually Christmas.

On that wonderful day, how do you incorporate scrapple into your Christmas festivities? Maybe a side dish along with some sort of casserole. Or maybe scrapple and eggs as you unwrap gifts. Man, that sounds delicious. But I'm wondering if we can do even more.

Here are a few ideas to make scrapple a bigger part of everyone's Christmas:

1. Scrapple Christmas Stockings

Mom, Dad, Little Susie, Fido - sure the whole family gets a stocking over the fireplace. But what does that say about your choice in breakfast meat? Absolutely nothing. Which is why we should all be hanging scrapple Christmas stockings by the chimney with care.

Bonus: I bet a brick of scrapple would slide right in to that stocking. Shopping just got easier!

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Topics: scrapple creations, giving scrapple as a gift, eating scrapple, holidays and scrapple

Written by Adam Gerard | September 4, 2012 at 9:30 PM | 0 Comments

James Buchanan: President, Pennsylvanian, Scrapple Lover

It's election season which, of course, got me thinking about scrapple. (but really, when am I not thinking about scrapple?)

Anyway, I wondered, have any of our Presidents been scrapple lovers?

I'm sure, of the 44 that have lived in the White House, several of them have enjoyed a slice or two of scrapple. But it looks like the only US President with any real evidence of eating scrapple in the White House is our 15th, President James Buchanan. 

From Sarah Marshall's All the Presidents' Menus post:

While compiling this list I attempted as often as possible to learn not what the presidents ate at state functions and inaugural dinners but during their solitary breakfasts and family suppers—in other words, their comfort foods.

James Buchanan: Beef, mutton, venison, ham, terrapin, calf’s head dressed as terrapin, Pennsylvania Dutch specialties such as scrapple and succotash, moss rose cake, peach charlotte, Confederate pudding and Jeff Davis pie, grape pie, and ice cream.

This makes sense since he is also our only President from Pennsylvania, a state that knows a thing or two about scrapple. From PA to DC, Buchanan proudly brought one of his boyhood comfort foods along.

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Topics: eating scrapple, scrapple history

Written by Adam Gerard | September 3, 2012 at 3:00 PM | 0 Comments

The Intertwined History of Scrapple and Labor Day

Scrapple Factory Assembly LineAccording to the Department of Labor, the actual founder of labor day is a bit unclear:

Some records show that Peter J. McGuire, general secretary of the Brotherhood of Carpenters and Joiners and a cofounder of the American Federation of Labor, was first in suggesting a day to honor those "who from rude nature have delved and carved all the grandeur we behold." But Peter McGuire's place in Labor Day history has not gone unchallenged. Many believe that Matthew Maguire, a machinist, founded the holiday.

What isn't mentioned here are recent findings by the Research Association of Pork Amalgamations supporting evidence of a different origin of Labor Day. Have you heard the name Rasher Liverburg? Probably not, but if you love scrapple and having off the first Monday every September, then you should read on.

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Topics: scrapple stories, holidays and scrapple

Written by Adam Gerard | September 2, 2012 at 3:30 PM | 2 Comments

Oh, You Think Scrapple is Disgusting?

Condescending Willy Wonka does not care for your scrapple disgust:

I mean, he has a point. What do you think?

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Topics: scrapple memes

Written by Adam Gerard | September 1, 2012 at 8:11 AM | 2 Comments

3 Tips for When You Introduce Someone to Scrapple

You love scrapple. If you could, you would eat it every day (maybe you do). But part of your job as a scrapple eater is to spread the love.

So what's the best technique for introducing scrapple newbies to this delicious, but often misunderstood meat? Here are a few suggestions.


1. Play It Cool
Don't make a big deal about how awesome scrapple is. It will only lead to questions, and in this case, questions are our enemy. The less newbies know before eating scrapple, the better.

Just offer to make breakfast. Nothing special, no big deal.

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Topics: first taste, what is scrapple, scrapple ingredients

Written by Adam Gerard | April 29, 2012 at 5:37 PM | 1 Comment

A Native Pennsylvanian Pines for Scrapple in 1872 - Some Things Never Change

Scrapple Made Out of a Pig's Head in 1872A few years ago, the NY Times pulled together a chain of editorial letters about scrapple from 1872. Like most discussions on scrapple, it starts off with a passionate supporter going on and on about how awesome this little-known breakfast meat is. And also similar to today, the detractors voice their disgust, unable to get over how and what scrapple is made of and insist it's terrible. Same story, different century.

But what I find most fascinating is how much the initial scrapple lover sounds exactly like scrapple lovers of present day.

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Topics: scrapple recipes, scrapple makers, missing scrapple

Written by Adam Gerard | April 27, 2012 at 12:47 PM | 1 Comment

"I don't always eat scrapple..."

Of course The Most Interesting Man in the World eats his scrapple the correct way:

The Most Interesting Man in the World Eats Scrapple

Scrapple on, my friends.

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Topics: most interesting man in the world, eating scrapple, scrapple memes

Written by Adam Gerard | April 18, 2012 at 6:29 AM | 17 Comments

Hughes Delaware Maid Scrapple Could Be Back in Business By May (updated)

Update (04/18/2012): Dolly Womack — co-owner of Hughes Delaware Maid Scrapple — left some good news in the comments of this post:

May looks good for us opening. We are down to the small stuff now and equipment is ordered and coming in.

All of you who have been obstaining from scrapple because it's Hughes or it's nothing, will hopefully be able to get your scrapple on within the month!
 

Update (03/11/2012): Delware Online has a super-detailed article on Hughes' successes and struggles since Dirty Jobs, the fire, and beyond.

Some excerpts:

On production and why they didn't start making it at another plant:
Normal production from the staff of seven is 8,000 pounds a week. Abruptly, it was down to zero. The workers -- all family members, many of them with homes adjacent to the plant -- had to go on unemployment. Briefly, Quillen considered having his scrapple made at another manufacturer's plant -- before he realized that would mean sharing the recipe. "I ain't giving my trade secrets away," he said.

The mounting expenses of getting back in business:
Yet getting back on track hasn't been simple, or cheap. An $18,000 hood fan. $6,500 meat grinders. A $27,000 panner for pouring the mix out so it can be cut into blocks. "That's just three items," Womack said. "Then we have everything else that has to be brought in here."

Dolly on when they'll be producing scrapple again:
"Every time we say, something happens," she said. "I'm hoping by the end of April. At first I was hoping everybody would have it on their table for Easter breakfast, but I don't see that happening."

Check out the full story here. Lots and lots of great stuff on Hughes Delware Maid Scrapple. I highly recommend reading it if you're a fan.


Original Post (03/01/2012):

Back in August 2011, the Hughes Delaware Maid Scrapple building caught on fire and was destroyed (which makes me feel guilty for thinking about how mouth watering all that scrapple cooking up at once would be). The Hughes family quickly put a plan into place to rebuild and get back to scrapple-making.

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Topics: scrapple makers, hughes delaware maid scrapple, scrapple news