Wednesday, February 1, 2012

New Food Wednesday: February 1, 2012

No, it's not meatloaf... Find out what goes into this "specialty" after the jump.

In short, it's "everything but the oink."  All of the scraps from pig (and I do mean ALL of the scraps) are finely ground, mixed with cornmeal and spices, formed into a loaf, sliced, and then pan fried before serving.  Now that's some good eats!

Originally, scrapple offered the colonial Pennsylvania-Dutch a way to conserve expensive meat that would otherwise go unused.  It's still enjoyed by the descendents of these hardy colonists, including the Amish and Mennonites.

From the Pennsylvania-Dutch, this dish spread into parts of Appalachia in the form of liver-mush (I'm thinking this would be a good follow up segment).

Eat good food.  Drink good beer.  And above all, stay classy!

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