Kunzler Scrapple

[John300k]

I was born and raised in central NJ and have lived in North Carolina for the past 20 years. My father loved Scapple, I was not so hot on it. Down here they have Livermush that is alot like Scrapple but with a hint of liver taste in it...not bad. If you porkroll fans have a BJ's club in your area, they sell Trenton Porkroll $15.00 for 7 or 8 pounds. I like Trenton porkroll better than Taylors. It has alot less salt and is a little milder. I turned many a southener on to porkroll and they love it!

 

[PRC74]

I have not had scrapple in a long time but I like it. I do travel to Cincinnati fairly often and they have a local version called Getta. Basically scrapple but made with steel cut oats in stead of cornmeal. Yum, love it so much I make my own sometimes. And I am a southern boy.

 

[Terry C]

Someone mention Hog Head Cheese?

I was raised on it. We were poor. Calling us dirt poor was an insult to dirt. When we butchered hogs or cows, nothing went to waste. There is a use for every single scrap of meat on an animal.

If by some chance there was something we didn't want, someone would come and take it.

I miss homemade souse, liver & lights, cracklin cornbread (with the cracklins still tender and warm from the kettle when they went into the batter), and a bunch of other things that are either completely unavailable (such as lights) or just poor imitations of the real thing.


What they sell in supermarkets now as souse bears no resemblance to what I ate growing up.