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Scrapple
What it is: Miscellaneous pig parts, ground and mixed with seasoned cornmeal, then formed into loaves and fried
Where it's served: Pennsylvania
Want a bite? Pennsylvania's proud, hardy Quaker ancestors endured real hardships to tame an inhospitable land. Scrapple is our clearest extant proof that they actually enjoyed suffering. How else to explain this unspeakable fried pork mush? Scrapple renders unrecognizable meat trimmings (read: the parts no one wants to look at, much less eat) into a glistening, fatty loaf that tastes like dirty, greasy sausage. It is intended, we presume, to stand in for choicer breakfast meats—or sanity, when both are unavailable.
Next: We saved the creepiest for last (click if you dare) ›
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