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Pork Scrapple – per lb

$9.50

Ingredients:

Pork broth, pork organs , sprouted spelt flour, corn meal, rolled oats, whey, lard, celtic sea salt, pepper

Scrapple: Down here in the south, people do not know what scrapple is but in PA it is well known. It is made from meat from the pig plus corn meal and a gelatinous broth, all formed into a loaf and frozen. After you buy it, thaw it in the fridge for 18 to 24 hours, then slice thin and fry in tallow, lard or bacon fat.

The pork is soy-free and the corn meal is heirloom.

 

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Category:
Ingredients:

Scrapple

Typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste. https://en.wikipedia.org/wiki/…

After you buy it, thaw it in the fridge for 18 to 24 hours, then slice thin and fry in tallow, lard or bacon fat.

Description

Scrapple

Typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste. https://en.wikipedia.org/wiki/…

After you buy it, thaw it in the fridge for 18 to 24 hours, then slice thin and fry in tallow, lard or bacon fat.

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