Scrapple Anyone??

Yes, scrapple. I've heard of this before, but until recently I'd never seen it up close, much less taste it. I actually stumbled upon it. Do you know what it is? Well, I was taking a quick trip to Pennsylvania to a little town I like to visit when I have time. On the way to my room, I always stop at the local meat purveyor to get some stuff to cook with because there's a stocked kitchen where I stay.
Looks old school, huh? Well it is and I love it. This is the spot I get all my thick-cut bacon, hot dogs for the grill, steaks only 2 days from the farm up the road and well ... this time around ... scrapple. There I was in the middle of ordering said meats and my eyes wandered through the glass case and saw this ....
I said to the butcher, "What is THAT??". He smiled and said simply, "Scrapple". I said to myself, 'duh... it says that on the container', but I was captivated by the block of unidentified foodstuff so much that I didn't even catch the label. So, immediately I asked him if it was an easy prep because I wanted to try it. He at first said he didn't think I'd like it ... that's my cue to know I most likely will. This happened before in Hawaii at Super J's. (side note, I've since called and talked to Miss Super J and we have a nice budding foodie friendship). Anyway, as soon as he said I wouldn't like it, the challenger in me said, "well how do you make it?". He suggested I just pan fry a slice and serve it with eggs. That seemed simple enough. I told him to give me two slices and as he weighed it to measure he told me the best part was the crunchy edges and the soft center. I asked what was in it and he said, I didn't want to know. I gave him a deadpan look and said "yes, I do, don't worry ... I'll still eat it!". So you know, it's just pig parts ... the scraps he said, wonder if that's the origins of the name? Then a nice blend of herbs and spices. Well, I was too happy to have my slices of scrapple and the next morning I woke up and sizzled my first slices of scrapple ...
Sorry it's blurry, but that's what I do sometimes and it was warm and callin' my name. Only had tummy time for one more shot. Here's a close up with the same bad focus ...
By this time, I'd done my research online and found it may be tasty with some pancake syrup as well. I gotta tell you though ... it didn't need it. I reeeeeeeally liked it! It is a cross between blood sausage and canned spiced meat. It's a really hard thing to describe, but the butcher was right ... the texture was pretty yummy. The crunch around the edges went very well with the soft center. I sat there thinking, where has scrapple been all my life? I really like it! Well the answer is it is regional and hard to find, but not really because my research found a few places that mail it via online purchase. I'd totally do it with grits. It reminds me of this sausage my grandma called 'pudding' growing up. I'd peel the casing off and squeeze it all over my grits. What a memory. So much of a memory that before I headed out of Kunkletown, I made a quick stop at the butcher's. As soon as I walked in, he asked how I liked the scrapple. I said "gimme all the scrapple you've got, that's how I liked it!". So, now in my freezer waiting on a day I'd like to take a trip back to my childhood, or the great mountains of Pennsylvania sits this ...
A block of heaven. And guess what the whole block cost? 10 bucks and change! I can get at least 20 slices out of this!!! So look, next time you ask about something you've never had, if the person tells you that you may not like it ... try it. It's there because someone likes it, why not that someone be you?