Love it or hate it, scrapple is a Pennsylvania original.
A mixture of pork, spices and cornmeal, scrapple is a fried breakfast meat introduced by the Pennsylvania Dutch in the 17th and 18th centuries.
It’s a cousin of sausage, most commonly made from bits of pork (the scraps), cornmeal and spices. The mix is formed into a semi-solid loaf, and then, in its traditional preparation, slices are griddled until crisp and puffy.
Today, scrapple can be found everywhere from luxury hotels and popular gastropubs to greasy spoon diners and every local breakfast joint in between. And local chefs are getting creative with how they’re preparing it and what they’re putting in it.
This Saturday, November 2, Reading Terminal Market celebrates Pennsylvania’s signature breakfast meat with its annual celebration of this misunderstood vittle.
Scrapplefest runs from 10 a.m. to 4 p.m. with scrapple tastings, cooking demonstrations by area chefs, a scrapple-tasting contest and plenty of music to help it all go down easy.
So forget any prejudice against this often-mocked ingredient, and come out to celebrate one of Pennsylvania’s culinary specialties.
When: Saturday, November 2, 10 a.m.-4 p.m.
Where: Reading Terminal Market, 12th and Arch streets
More info: www.readingterminalmarket.org