The New Home Page Photo David Dwyer

[Bill Murphy]

I can't wait to order scrapple and eggs in a diner in Fuquay-Varina and ask the waitress how she pronounces the name of her town. I have been going through that town since before there was a road through it, but I still don't know how they pronounce it. I once owned a nice 16 gauge with a name that included the F word, but the maker was dead, so I couldn't ask him how he pronounced it.

[Big D]

Here we go again. Scrapple. Yum. Living in the midwest, I can't buy it locally.
I just ordered in about 10 packages of Taylor Pork Roll. I'm now in hog heaven

[charlie cleveland]

what exactly is scrapple...charlie

[Big D]

Scrapple is a mixture of ground, low grade pork ( think those bits not good enuff for sausage like ears, snouts and livers) mixed with corn meal and spices,and put in a loaf pan to set up. Slice it into. 1/2"slices and fry it up. Add eggs and toast, and you've got a great breakfast. Two well-known brands are RAPA or HABBERSETT

[charlie cleveland]

thanks now i know what scrapple is...charlie

[Richard Morrison]

Bill, we Southdowner's, as my Western friends call me, used everything about the pig except the squeal. Ever try pig's feet or crackling cornbread?
One of my fond boyhood memories is Dad sending me to the house to ask Mom for a bowl for the brain. We had pork brains and eggs next morning for breakfast. YUM!

[Marc Retallack]

Here you go Charlie. Groff's in Elizabethtown, some of the best scrapple (and bacon) in PA.

[charlie cleveland]

looks mighty good...charlie

[C grade]

Daryl
The last time we shot at Drakes the group stayed at Quality Inn. Pretty decent place, ex Holiday Inn Express, but a little pricy at $89. If a few guys were interested I would see it we could get a better rate. It is right down the street from Aviator and one of the best Italian restaurants I have eaten at in the South.
David

[Thomas Garver]

Marc, you have that right. I live in York and still remember helping the family butcher about this time of the year. Everthing that was leftover went into the cooking kettle. As the fat cooked off you got cracklings, or pork rinds, which you ate hot right out of the kettle and the remainder was pudding meat or you mixed it with cornbread and spices. I've been many places in this country and have never found pudding and scrapple as good as here in south central PA.