They write books about scrapple. Well, at least one: William Woys Weaver’s loving and authoritative 2003 history/cookbook, Country Scrapple.Search the term on Amazon and you will also find two ...

Once a week on the Falls Road in Hampden, two or three workers transform the lowliest scraps of a butchered pig into 500 pounds of solid rectangles of scrapple, the cooked meat pudding so loved ...

Atlantic, it's entirely possible you've seen scrapple. If not, it might be time to learn more about this breakfast staple.

“Scrapple has its detractors; it is a love-it-or-leave-it sort of food,” writes William Woys Weaver in his new book, “Country Scrapple, An American Tradition” (Stackpole Books, 2003, $19. ...

Detractors feel that scrapple, the fried meat pudding augmented with corn meal, is the ultimate 1930s Depression food. A 1934 ad in The Sun may confirm this: “Let’s eat. Fried scrapple and hominy.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.

“I don't like the aftertaste of liver. I think it ruins it,” he said. “Every butcher makes it different. That's why there's controversy over how it's made.

MIDDLETOWN, Del. — You either love or loathe the loaf. Scrapple, the breakfast meat made with pig parts not often talked about — like snouts, livers and hearts — a thick layer of cornmeal ...

Apple Cider Donut Bread Pudding, ahead of this weekend’s Bridgeville Apple Scrapple Festival. Apple Cider Donut Bread Pudding 2-3 apple […] ...