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11-27-2013, 11:03 PM
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thanks now i know what scrapple is...charlie
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11-28-2013, 09:57 AM
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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! |
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11-28-2013, 11:45 AM
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Here you go Charlie. Groff's in Elizabethtown, some of the best scrapple (and bacon) in PA.
__________________
"Nowadays, when one is forced to cross the country in a few hours and drink three-day-old beer, ain't it a pleasure to know, as I'm sure you do, that good friends, good bourbon, and good tobacco are slowly made." Gene Hill www.cure.org |
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11-28-2013, 12:54 PM
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looks mighty good...charlie
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11-28-2013, 04:39 PM
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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.
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11-28-2013, 09:06 PM
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Now there's a blast from the past, Taylor Pork Roll. I can taste it now.
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12-02-2013, 07:37 AM
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I've had scrapple and liked it, but I think I'll stick with grits.
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