Lovely scrapple, wonderful scrapple. . .sorry, I was revising a classic Monty Python song about Spam and made it into a scrapple anthem. I had scrapple this week, but a coworker wasn’t too happy about it when I told her.
After I mentioned it, she read about this traditional local food in Wikipedia, and the information there didn’t make it seem so appetizing. The article mentions that processors use the pig parts that aren’t sold as other things, such as the head, heart and liver, and cook them in a broth to which they add flour and “mush” it together into a loaf. Images of stewing pig heads in rows of pots must have turned her stomach. I’m sure it’s not quite that gross.
Habbersett, the maker of a popular scrapple, says the ingredients include “Pork stock, pork, pork skins, corn meal, wheat flour, pork hearts, pork livers, pork tongues, salt and spices.” So there is lots of pork, pork, pork, pork. . .sorry, Monty Python again.
Rapa, another scrapple maker, uses stock, liver and snouts. Really, when you think about all the chemicals that go into some of the products we’re expected to digest (carrageenan, anybody?), I don’t think it’s gross to use any edible part of anything natural. The native Americans (Indians) didn’t waste anything on a buffalo, and I’m sure that clean snouts and organs are just as edible as those on a chicken (oh my mouth is watering for chicken livers) or cattle. (Vegans and vegetarians, I love you and respect your choice not to eat these things. I also appreciate your reading this blog and thank you for sending any non-vitriolic replies on the subject).
Considering other regional foods such as pepperpot soup made with beef tripe (look it up, folks), or lutefisk, or things prepared with ghee–which, unfortunately, I can’t get past my nose–I find the idea of scrapple not quite so distasteful. In fact, it’s spicy and delicious in a sandwich or by itself. That and pork roll are special treats in this region, and I’ve grown up with them.
On the other hand, the other day I finally broke down and tried a clam. It was a tiny one, smaller than a dime, with black bean sauce. I found it rather chewy and bland, but I was glad to see them in a buffet where I could try one without feeling I wasted my money on a whole entrée which I might not have eaten. The idea of mollusk flesh resembling loogies has never suited me, but after seeing the reaction to my enjoyment of scrapple, I figured I should put my sense of adventure where my mouth is and try something new. They’re edible, but I wouldn’t shell out (bad pun) money for a plate of them. Sorry.
Some folks won’t be convinced to try scrapple. Fine with me. But know that it exists and some folks like it, and that doesn’t hurt anybody. Pass me some white bread and ketchup for my scrapple sandwich, please, and here’s to whatever is on your plate today.