![]() Others prefer Habbersett, also made in Bridgeville by Jones Farm, the company that now owns both Habbersett and RAPA. Tomi Morris of Arden is a fan of RAPA Scrapple, based in Bridgeville. Harman likes the scrapple made by Haas’ Family Butcher Shop in Dover. “Some people say if scrapple doesn’t cook in its own fat, it’s not scrapple. “I don’t like mine too dry or too greasy,” said Harman, who’s been known to taste the scrapple right out of the package to test its consistency. But pig snouts do appear in other local varieties, along with liver and heart.Īlong with the selected organs, the amount of seasonings, fat and cornmeal or flour in a recipe can also make a difference. “The face has a strong flavor,” she explained. Womack of Hughes Delaware Maid uses no pig “faces” or hog hearts. It’s no mystery meat, thanks to a detailed list of ingredients on packages. “It’s not made with eyeballs and hooves.” “I tell people if you eat a hotdog, you can eat scrapple,” said Daniel Harman, whose grandfather owned Hadaway Brothers, which made scrapple in Chestertown, Maryland. Some get squeamish at the thought of eating scrapple. ![]() In agriculturally rich Sussex County, where thrifty farmers abound, scrapple became a staple. The recipe was likely brought to the mid-Atlantic area by German immigrants, which is why it’s linked to Pennsylvania Dutch and Amish traditions. Much like white pudding in Ireland or hog’s pudding in England, scrapple includes leftover scraps. ![]() 9-10, 2015, and the sold-out Scrapplegasm events, part of the MidAtlantic Food + Wine Festival. Witness the popularity of the annual Apple Scrapple Festival in Bridgeville, home of RAPA Scrapple, scheduled for Oct. The loaf made of offal sparks passionate devotion. I know people who’ve said: ‘I’m back in Delaware for five days, and I’m having scrapple every single day.’” “If you moved away and can’t get it, you have to have it back in Delaware, and if you’re not from here, you have to try it. Rudy Kirby, president of Harrington-based Kirby & Holloway, founded in 1947 by his father, Russell Kirby, and John Holloway, said scrapple is a dish served at family holiday gatherings. “I couldn’t keep enough scrapple in here around Thanksgiving,” said Dolly Womack, whose grandparents founded Hughes Delaware Maid Scrapple in Felton in 1933. Popular in Delaware all year long, scrapple’s sales soar around the holidays. It’s scrapple, the much-maligned breakfast meat that’s gaining ground. It’s the stuff of childhood memories and greasy breakfasts, and lately, it’s also appearing in everything from eggrolls to craft beer.
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