Setting the record straight: What is scrapple?

Hadas Kuznits
November 15, 2019 - 4:00 am

Albert Cesare/The Enquirer


PHILADELPHIA (KYW Newsradio) Elwood Restaurant chef Adam Diltz is passionate about scrapple. For him, it’s more than just a breakfast meat.

“It's more than just some weird joke that some people have. It's actually a food that literally was used to get them through the long, harsh winters of Pennsylvania at one time,” he said. “It's part of a cultural heritage.”

In a way to share that heritage, Diltz will lead a scrapple-making demonstration at the Free Library of Philadelphia on Monday, at its Culinary Literacy Center.

Diltz grew up in Northeast Philly, where he would hunt, fish and eat foods like pork, sauerkraut and shoofly pie. So the traditionally Pennsylvania Dutch scrapple is nothing new for Diltz.

Hadas Kuznits/KYW Newsradio

He breaks it down: Scrapple is cooked in a large cauldron, like a stock.

“It's not just random stuff,” he said. “It's those bones. You would take the meat because you’re trying to save all that meat — I mean, I say scraps, but scrapple didn't come from the word scrap.”

So where did the name come from?

“In the old country, it would be called ‘pannhaas,’ and in their dialect, 'cropple' is a slice, so ‘pannhaas cropple’ became 'scrapple' around the Philly region, and that's why it's called scrapple.”

For more on the history of scrapple and a recipe, listen to the KYW Newsradio original podcast What’s Cooking on the RADIO.COM app or below.