Rob, team captain, warming up with a Swish medium distance boomerang. The Swish is a Dave Hughes design, with this particular version made from 2.3mm Derakane by Dave Hendricks. Rob endorses scrapple and says: "Throw far vunst" and "Eat scrapple 'til you ouch!"
Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. Small scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste, a Pennsylvania Dutch tradition.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Veggie scrapple is being offered in some places and is generally made from soy protein or wheat gluten. It is seasoned to be much sweeter than typical meat scrapple.
Scrapple, the movie: Once upon a pig, in between reality and the mountains...
Scrapple serves up a curious slice of life in the timeless fictional ski town of Ajax, Colorado. Taking place over the course of a summer, the story is outlined by the life of Scrapple the pig.
Check it out at at
Scrapple, The Movie!.
Scrapple Links:
Great Scrapple History at Habbersett
In the Amish country with Stoltzfuz Meats
Lots of Scrapple at Hatfield Quality Meats