For centuries, bacon and sausage have dueled as claimants to the Supreme Breakfast Meat throne.
But unbeknownst to them, there is another. A meat championed by the tenacious folk of the Philadelphia region. A meat destined to surpass them both.
Crispy on the outside, soft and juicy on the inside, scrapple is the delightful meat square your breakfast never knew it needed.
Like its name suggests, it's made from miscellaneous pork scraps. But what its name doesn't suggest is that it's a bastion of meaty flavor only further enhanced by a glistening, textural elegance.
In other words: she is beauty, she is grease.
Scrapple is delightfully simple, meaning your options for it are endless. Want it on a sandwich? Go for it.
Want it as a side to your scrambled eggs? Treat yourself.
Want to beautify it for the perfect brunch photo? Do it! Scrapple is so multifaceted!
And if you just want to shove it in your face all by itself, don't hold back. That's literally what scrapple was made for.
Scrapple never plays games. It doesn't pretend to be more than what it is. It is a delicious meat square, and sometimes that's all you need.
Pennsylvania knows it, and now the rest of the world needs to know it, too: scrapple is the One Breakfast Meat to rule them all.
May thoughts of it sizzling lull you to sleep with dreams of a world where scrapple is as ubiquitous as bacon.
