This is the million-dollar question that we receive from our guests on a daily basis. Some people seem perplexed with the option of Scrapple alongside traditional favorites like sausage and bacon. Our guests may anticipate a complex explanation for this dish, but in reality, Scrapple’s origin and purpose was one of simplicity and necessity.
Scrapple, also known by the Pennsylvania Dutch name panhass or ‘Pan Rabbit’, is traditionally a terrine of pork scraps and trimmings, combined with cornmeal, buckwheat flour and spices. At Native, we use the same technique to create the delicious, savory, crispy, creamy pork cake.
You can’t have Scrapple without pigs feet. The pigs feet give Scrapple a wonderful rich flavor, and the bone collagen helps bind the whole terrine together. We also add in pork shoulder which adds savoriness and a familiarity to the dish. It’s really quite a thing of beauty (for meat lovers).
We simmer the pork for hours on the stove and then shred the meat. Next we add aromatics, like onion and garlic, and marry the flavors together over a low and slow heat. Then we add the pork stock back into the mix, and whisk in flint cornmeal from Maine Grain and Canadian buckwheat until we’ve made what we refer to as ‘God’s polenta’. We pour the mixture into molds and let it chill overnight. The next day it is cut and fried to perfection for our Work n’ Class bowl or breakfast sandwiches.
We encourage you to try our Scrapple and see why it remains a simple necessity!