I was born in Lancaster, PA and grew up with an Amish/Mennonite background. We pretty much were bottle fed scrapple, pudding, souse, etc... I'll take pudding and scrapple any day over souse
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Dave- pretty much every diner in south-central PA serves scrapple. Some good, some not so good. Rapa is decent but there are better alternatives. Dietz & Watson (
http://www.dietzandwatson.net/go/our...kfast-kitchen/ ) is good for a large company but the best comes from smaller shops. As long as they haven't changed their recipe since I last had it, Groff's (
http://www.groffsmeats.com/index.asp ) is top notch. I see they do mail orders. I'd recommend you start with them. Add a pound or two of their bacon as well. You won't be disappointed.
And for those inclined to read...
http://www.amazon.com/Country-Scrapp.../dp/081170064X
Cheers
Marcus
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