Pork Scrapple

Pastured Pork Scrapple

Scrapple is an old Pennsylvania tradition for good reason. Savory, hearty and made to be crisped in a hot skillet, it's one of our favorite ways to turn pasture-raised heritage pork into an easy, satisfying breakfast.

Our scrapple is made with pork meat and nutrient-rich organ meats, creating the rich pork flavor and traditional character that scrapple is supposed to have.

Crispy Outside, Tender Inside

Slice it, place it in a hot skillet and let it develop a deeply browned, crispy exterior while the center stays tender. Serve it alongside eggs, put it on a breakfast sandwich, or enjoy it simply on its own.

An Old-Fashioned Way to Use the Whole Animal

Scrapple comes from a tradition of wasting as little of the animal as possible. Rather than overlooking flavorful and nutritious parts of the pig, they're turned into something genuinely delicious.

It's a simple idea that fits particularly well with the way we raise our animals and our belief that an animal raised for food deserves to be used thoughtfully.

Raised Differently

Our heritage breed pigs spend their lives outside in our fields and woods, where they're free to root, forage, explore and wallow.

They naturally forage on grasses, clover, roots, berries, nuts and whatever else they find throughout the seasons. Alongside what they forage, they're supplemented with a nutritionally balanced organic feed made without corn or soy.

We raise them slowly, give them plenty of space, and never use antibiotics, hormones or vaccines.

How to Cook Scrapple

Slice while cold and cook in a lightly greased skillet over medium heat until well browned and crisp on the first side. Flip and brown the second side. Avoid moving it around too much while it cooks — giving each side time to develop a crust makes all the difference.

Ingredients

Pasture raised pork and pork organs, pork bone broth, pork fat, organic cornmeal, organic buckwheat, sea salt, organic black pepper