Years ago, I once saw a package of Scrapple at a C-Town in Park Slope. On the label, it had a cartoon of a kid that was asking his mom for “More Scrapple please!” The ingredients: a bunch of pork scraps (Pork Stock, Pork Skins, Corn Meal, Wheat Flour, Pork Hearts, Pork Livers, Pork Tongues, Salt and Spices). I haven’t seen Scrapple since, until I went to a Publix down in Orlando last week.
I sucked at cooking it. The mush crumbled when i sliced it and it splattered everywhere all over the kitchen and my camera. The one crispy slice I cooked was pretty good …the one that wasn’t sitting in oil on the non-stick pan.
Tasted like pork rinds but even more porky. Like Roast Pork Pernil with that rich horse-aroma stank. Not to make it sound bad, but that’s the only way I can describe the kind of roast pork I’m talking about. You might know what I mean. I like it. Mama, more Scrapple please!
My dad said he was going to save the rest to make soup.
