Okay, I really can’t lie to you about this day: I’m not interested in scrapple. Like, at all. LOL. The concept of scrapple doesn’t appeal to me, but I’ve also disliked similar foods, like corned beef hash, so my opinion is a little bit biased. But maybe you’ll love it! What is scrapple , after all? It’s a pork dish from the Pennsylvania Dutch community, and considered one of the first pork dishes to be invented in the United States. Traditionally made of chopped pork offal (organ meat), scrapple is a mash of the meat, pork broth, and added cornmeal, along with a mix of herbs and spices. Pork offal is boiled to make a broth, which has cornmeal added to it to thicken into a mash. Originally, scrapple was created in order to reduce waste when butchering a whole pig, and is considered a breakfast side dish, alongside corned beef hash and pork rolls. Scrapple isn’t very big in New York or New England, but in the Middle Atlantic States–Maryland, Washington DC, Delaware, and especially Pennsylvania–people go nuts over it!

Considering scrapple is really a Pennsylvania food, not many restaurants in New York City offer it–even those who have similar breakfast items on their menus. But fear not, national food holiday foodies! There’s still one place that makes an exemplary plate of scrapple in the city. Head to Williamsburg for Egg’s famed breakfast and weekend brunch. Known for taking beloved breakfast dishes from other regions of the country and bringing them to New York’s table, George Weld gets his scrapple from High Hope Farms, a pig farm in New Jersey. Gooey and dense, the pate-like scrapple from High Hope Farms is free of steroids and hormones, so you’re getting the freshest, tastiest pig you can get short of visiting the farm yourself. Try it today with egg’s other specialty–can you guess it?–farm fresh eggs.

Egg
135 N 5th St (between Bedford Ave & Berry St), Williamsburg

http://www.pigandegg.com

“Repulsive to some, irresistible to others: scrapple, the breakfast meat of choice for Eastern Pennsylvanians is hard to find outside the state. Egg is one of the only places in the city to have it on the menu, serving up the High Hope Farms version.”–NY Eater

“Egg’s scrapple comes from High Hope Hogs, a small New Jersey operation raising pigs free of steroids, hormones, and antibiotics. (They also have a regular stand at the Union Square Greenmarket.) And their scrapple is about as tasty as a breakfast meat could be. Each beautifully browned slab was pleasantly gooey, with a still-creamy interior. Though downright buttery in texture, almost like a pate, it didn’t feel greasy or heavy. On the offal spectrum, it ranks somewhere below British black pudding: a bit of gamey flavor, sure, but nothing off-putting. I could see scrapple as a perfect gateway offal—a step up from sausages on the way to relishing organs à la Leopold Bloom.”–Serious Eats

“What’s better than a southern breakfast except maybe southern breakfast all day? Chef/owner of egg George Weld is an expatriated Virginian, who says, “People should be able to take for granted the provenance of the food they eat,” and at egg you can because George doesn’t. The breakfast menu is a pig hall of fame: Bacon and house-made sausages from humanely raised, heritage breed pork, local farmer Ted Blew’s High Hope Farms scrapple, and Col. Bill Newsom’s country ham. These can be accompanied by local Knoll Crest Farm eggs, buttermilk biscuits (with optional gravy), and organic grits.”–Slow Food NYC

“But after my long months of waiting, would scrapple live up to its expectations? After all, scrapple is hog offal (heart, liver, head etc.) combined with cornmeal and mush, typically eaten in parts of Pennsylvania, so it may be a regionally acquired taste. Let me assure you, though, that it is much better than it sounds. It was fried into moist little patties, which had the consistency of hashbrowns. The taste was similar to corned beef hash, but with a fattier tang, like lamb. I’m not sure if supermarket scrapple would be this good, but with such strong flavors it would be hard to go wrong.”–Chompasaurus

Some reviews from Yelp.com:

“Scrapple – my first experience was wonderful. Porky ends, lips, and bits fried to a wonderful crisp. Scrapple combines all the salty, fatty, and crispy goodness of pork.”–Nich T.

“I shudder to think there was a time before I knew what pork scrapple was. Thanks to egg, I’m now an obsessive. Yes, you’ll wait outside for a while amongst a colorful sea of hipsters for weekend brunch, but man, is it worth it. The restaurant’s namesake are cooked to perfection, and the meat sides are all so delicious, I would only feel a little embarrassed about ordering one of each. But the best combination? Pork scrapple, the texture of canned corned beef (and I mean that in a really, really good way), full of salty, porky flavor, eaten alongside a big helping of cheese grits, which are also excellent (this coming from someone who isn’t a huge fan of grits).”–Cam S.

 

Make sure you check out the updated NYC Food Holidays Map to find this most recent holiday!

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