When you describe scrapple to a vegetarian they almost always cringe. Not only is scrapple made of meat, but it contains hearts and livers and, well, pretty much a little bit of every part of the pig.
OK, you're probably never going to get a vegetarian to try even a tiny bit of scrapple (unless it's vegan scrapple...). But you might be able to get them to appreciate it.
I love that phrase because it's perfectly descriptive. It's the idea of incorporating every part of the animal into your food, especially when we're talking about pigs, from their snout all the way down to their cute, curly tail. Scrapple fits so nicely into that concept.
Imagine you are a chef in a fancy restaurant. You buy your pigs from a local farm. You've butchered them to make the restaurant's bacon, and ham, and sausage. Maybe you even made some crazy pig head nachos. But you've still got scraps of meat left over, as well as all of the pig organs. What to do? Scrapple to the rescue! Tasty, delicious rescue.
The fact that scrapple helps you use every piece of the pig is something vegetarians should appreciate. They'll never eat it, and that's fine. And they may never stop cringing when they read the ingredients list. But vegetarians can rest assured that no additional pigs were harmed in the making of this scrapple. And, because of scrapple, no piece of the pig went to waste! What's not to love?