Mystery Meat: Celebrating National Scrapple Day


Gavin Cronin

Would you believe someone if they told you that a dish made of pig’s head, heart, liver, and other undisclosed parts was a staple dish for an entire culture?

Well, that’s the case for the Pennsylvania Dutch, who created a truly diverse and wild dish out of some of the most uncommonly used parts of an animal. Scrapple, dating back to nearly 16th century Germany, was brought to the United States by early German immigrants who popularized it amongst many different cultures. It’s grown so popular that it now has its own national day of observation: November 9. Scrapple can be served plain, topped with herbs and spices, or even in sandwiches as an alternative to sausage.

A survey of Emmaus High School students revealed a negative response to scrapple, although some found the breakfast meat appetizing.

“Scrapple tastes like Gordon Ramsay just shot a basketball full of all the best flavors in the world into my mouth,” said one student.

But scrapple was largely recognized as vile to others, who in some cases couldn’t even stand to be around people who eat it.

“Yes, it does make me uneasy, because I already get uneasy from some meat, let alone scraps of pig,” said another Emmaus student. “All the random bits combined seem odd and unsettling.”

Some even dismissed it as a food altogether.

“The fact that it is made out of the unwanted parts of an animal that has probably already been loaded with chemicals to make it grow makes it borderline inedible,” said another.

Although some take a liking to scrapple, it seems that over a dozen EHS students and the vast majority of people are simply unwilling to try meat that might just be too mysterious.

Featured image courtesy of Lancaster Online.