My mother-in-law once told me old-fashioned Pennsylvania Dutch scrapple contained everything but the pig’s “squeal” — which effectively killed my appetite for this traditional breakfast meat. But a ...

The Pennsylvania Dutch delicacy, made from leftover scraps after pigs are butchered, now has its own book: Pennsylvania Scrapple. And scrapple caught the eye of the Huffington Post, which saw two ...

It is Pennsylvania Dutch country’s mystery meat. Crispy on the outside and creamy on the inside, scrapple is a meaty, thrifty and filling comfort food. Love it or hate it, scrapple is a Lancaster ...

Life lessons from my Appalachian hillbilly grandparents, my links back to Ireland and how to make a hillbilly staple. My grandparents, Rosa Dell Curry Hughes and Robert Lincoln Hughes, Sr., MoMo and ...

It was a clear and bright day in early February when Bill Steward felt all conditions were right for making scrapple. Slowly his helpers made up of family and friends gathered. In all there were ...

It's National Scrapple Day! Who doesn’t love a good mushy combination of pork scraps with cornmeal and spices? It's an eastern Pennsylvania staple that's not exactly for everyone, but those who love ...

As the head butcher at Parts & Labor, George Marsh chops up about six pigs a week. Some of the cuts become pork chops served at Woodberry Kitchen; some become bacon for Artifact Coffee. But others — ...

For years, we’ve talked about making scrapple pie. Not a pie crust filled with scrapple, but a pie crust made of scrapple and then filled with, well, apples, eggs, whatever. Seemed to make sense, ...

It is Pennsylvania Dutch country's mystery meat. Crispy on the outside and creamy on the inside, scrapple is a meaty, thrifty and filling comfort food. Love it or hate it, scrapple is a Lancaster ...

It's not every day you come across a state where it's normal for residents to eat bricks of pork for breakfast. In Delaware, and the surrounding states, those bricks are called scrapple. With new ...

A number of readers went hog wild over this column’s recent mention of scrapple, a dish of leftover pork and cornmeal. We had printed a request from Albert Bilancioni of St. Charles, who wanted to ...