Scrapple may catch a lot of flack, but there's a reason why this pork product has maintained a presence in the Mid-Atlantic for generations: It tastes good! So good, in fact, that we'd wager that anyone with a love of sausage or bacon would also enjoy scrapple — provided they could turn a blind eye to its ingredients list.

But before we talk about what's in scrapple, let's discuss the origins of this regional food.

 First introduced to the area by German settlers in Lancaster County., Pa., scrapple was borne out of necessity.The Pennsylvania Dutch (as these settlers became known) relied on the recipe to help prevent waste on the butcher's table. The "scraps" of the pig were separated from the other parts of the animal, then boiled and ground, combined with cornmeal and spices, and pressed into a loaf pan. After refrigerating, the pan was inverted, the loaf sliced into slabs, then pan-fried 'til crispy. The result was an inexpensive, hearty accompaniment to any meal, usually a breakfast of eggs.

Today, scrapple's method of preparation and presentation remains relatively unchanged, although only an adventurous few would attempt to make scrapple at home, from scratch. That brings us back to what's commonly in scrapple: pig skins and fat, pig tongues, pig organs (livers, hearts) and pig snouts. In short, everything but the oink, plus cornmeal, stock, flour, salt and spices. 

If you have an iron stomach, you could certainly prepare scrapple in your own kitchen (we'll link to a couple recipes below), but here in Philly, most locals opt to got the ready-made route.

Philadelphia's close proximity to Lancaster, Pa., gives us easy access to scrapple made by the people who put the stuff on the map, the Pennsylvania Dutch (a blanket term for the Mennonites, the Amish, the Brethren, and other church groups who've been farming the lands of rural central Pa. for centuries). These "Plain People" frequently sell their handmade wares and homemade fare at local farmers' markets, including the iconic Reading Terminal Market.

It'd be pretty difficult to supplant the Pennsylvania Dutch's centuries-old scrapple recipes, but here in Philly, two local manufacturers give 'em a run for their money: Habbersett and Hatfield. Both brands' vacuum-sealed scrapple slabs are readily available at local grocery stores, which makes it that much easier to prepare the product at home. Just slice it to quarter-inch-thick slices, toss it in a greased cast iron skillet, cook it for around 8 to 10 minutes per side, and call it a day!

Scrapple Recipes:
Video: Modern Scrapple
Spicy Scrapple?