National Scrapple Day
A humble regional dish, made from resourceful and sustainable traditions, reflects the rich history and culinary heritage of a community.
Celebrate scrapple's sustainable, nose-to-tail heritage with mid-Atlantic regional food lovers and adventurous foodies who value culinary tradition and zero-waste cooking.
- From scraps to staple: the sustainable story of scrapple
- Pennsylvania Dutch culinary heritage month—try scrapple like a local
- Nose-to-tail cooking 101: why scrapple is the original zero-waste dish
- Regional pride: scrapple tastings and farm-to-table events in the mid-Atlantic
Scrapple is a dish made out of the leftover butchering of different animals such as pigs, chickens, and cows, more specifically the entrails and internal organs, which are boiled, minced and mixed with cornbread, wheat flour, and spices. It is then made into a loaf, sliced, and pan-fried. Scrapple has its origins in medieval Europe by the Germans, it then came over through the Pennsylvania Dutch, who called the dish panhaus, which translated to “pan rabbit”. Scrapple is known as a mid-Atlantic local food, served as an ethnic food of the Pennsylvania Dutch and Amish.
While scrapple is available in the mid-Atlantic region, a solid 85% of people in the region say they won’t eat it because of what it’s made of. Scrapple, even if its made out of the scraps of livestock, can be tasty for the adventurous of heart. National Scrapple Day was made to help convince people to be adventurous in their food while also help people learn about its history. While the dish itself can be made with a wide variety of ingredients, it is traditionally made with the leftovers of pigs and spiced with herbs like sage, black pepper, and thyme. It can be adjusted to whatever meat you want, whatever filling you want, and whatever spices you think would work.