For centuries, bacon and sausage have dueled as claimants to the Supreme Breakfast Meat throne.
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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.
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Crispy on the outside, soft and juicy on the inside, scrapple is the delightful meat square your breakfast never knew it needed.
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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.
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In other words: she is beauty, she is grease.
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Scrapple is delightfully simple, meaning your options for it are endless. Want it on a sandwich? Go for it.
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Want it as a side to your scrambled eggs? Treat yourself.
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Want to beautify it for the perfect brunch photo? Do it! Scrapple is so multifaceted!
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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.
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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.
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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.
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May thoughts of it sizzling lull you to sleep with dreams of a world where scrapple is as ubiquitous as bacon.
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So...thoughts on scrapple?
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vote votesI've never tried it, but I totally would.
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vote votesNever had it, never will.
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vote votesI've tried it and loved it.
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vote votesI've tried it and HATED IT.
