Scrapple

And?

And it's good stuff, as always.

Scrapple's one of those love it or hate it deals. I like it, my mother thinks it's disgusting.

She's wrong, but I forgive her.

my culturally naive self thought scrapple was southern, so i was surprised to have a hard time finding it in the grocery stores around Gastonia NC. Liver Pudding they had, but no scrapple. my dad grew up in philly and my mom grew up in, as dad called it, "the part of PA that's in WV." so that's probably why we had scrapple growing up.

fwiw, i did find some in lake wylie SC, sliced it thin, fried it up, and it took me back to a happy place from my youth. i love the stuff with a little bit of ketchup on it.

Just had scrapple and pancakes for breakfast last Sunday, Delish !!

My grand mother and my mother used to make a Liverwurst gravy. delicious on pancakes.

I'm not a big scrapple fan.

Zomby Woof wrote: I've had that before. In Newfoundland they eat something called scrunchions. It's pork rind or pork fat cut into small pieces and fried til crispy. The crispy parts, and the cooked fat are used as a topping on some foods (like fish and brews), or as flavouring when cooking. The word scrapple reminded me of scrunchions.

A guy I work with had something similar that he called "cracklins". He actually bought them from a store, but I'll be damned if I've ever seen them there. Maybe I just don't peruse the "meat that should have been thrown away" section enough.

16vCorey wrote: A guy I work with had something similar that he called "cracklins". He actually bought them from a store, but I'll be damned if I've ever seen them there. Maybe I just don't peruse the "meat that should have been thrown away" section enough.

You mean pork rinds? Those damn things are freaking amazing.

Wait, you're from the Midwest and you've never seen fried pork rinds (same thing as cracklins) in a truck stop or convenience store?

Great, now I have to go get pork rinds.

Born and raised in eastern PA, heart of scrapple country. Nasty, nasty stuff. And people around here wonder why they're so unhealthy....

alex wrote: Wait, you're from the Midwest and you've never seen fried pork rinds (same thing as cracklins) in a truck stop or convenience store?

I've definitely seen pork rinds, but these were not pork rinds. They were a lot more like what Zomby described. They were kinda like if you cut the fat off of bacon in 2"-3" x 1/4" strips, and somehow fried them until they were hard. They kinda taste like old, dirty bacon.

Kind of like these: or these:

wiki said: Cracklings is the American name for fried or roasted skins of pigs, geese or other animals. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings. Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "a crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat."

I found some sites that use the terms cracklin's and pork rinds almost interchangeably, but I'm guessing the cracklin's I had were more of the "byproduct of producing lard" variety.