There's a reason the Italians call their version of this "Coppa di Testa." To be fair, everything sounds better in Spanish and Italian. Scrapple is the American version of head cheese, brawn, puddin', whatever you wanna call it, with some corn meal and buckwheat for good measure. One of our family favorite breakfasts, we slice ours thin and fry it until it's brown on both sides. Our kids love it with maple syrup, but Anna grew up with the savory version and some ketchup. However you like it, you can rest assured you're eating nose-to-tail!
North Mountain Pastures is a small family farm dedicated to producing great food using ecologically sound production practices. We farm on 84 acres in Perry County, Pennsylvania, in a way that heals the land, nourishes people, and treats animals with respect. This means animals are naturally raised outdoors, on grass or in carefully managed woodlots, and fed only non-GMO grain. We don’t use hormones, antibiotics, or other chemicals to medicate livestock.
Worried you don't know how to cook? Here's the thing, the quality of your ingredients is sort of like a cheat code for cooking. Your dish is only as good as your weakest ingredient. Grab some fresh produce, a good NMP sausage, and some potatoes, rice or polenta...you got a meal!
My husband and I really loved the taste of the scrapple. Really homemade and natural. It reminded me of the scrapple long long time ago.