It's an odd grey color, it's sold in the shape of a brick, you probably don't know (or don't want to know) what's in it, and you either love it or hate it... scrapple!

Scrapple -- the culinary delight that's a staple of South Jersey and our region.

And yes, for whatever reason, November 9th is National Scrapple Day. Please celebrate responsibly.

For people that don't know what it is, I've always described it as, "everything that's not good enought to put in a cheap hot dog."

Scrapple is just that: scraps of meat that are left over from butchering.

Instead of these animal parts going to waste, they're all squished together into the familiar brick you see in your local supermarket.

From Wikipedia,

Scrapple is 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.

Mmmmmmm.... hungry yet?

Typically, scrapple is cut into slices, much like a loaf of bread, and sometimes it's first coated in flour and then usually fried.

Some people slap ketchup on it, others don't.

Putting ketchup on anything'll make it better...

So, what say you... scrapple: do you love it or hate it? Drop me an email and let me know!

Meanwhile, there's nothing better than scrapple from a great South Jersey diner...

The Absolute Best Diners in South Jersey

You'll want to check out these diners in South Jersey -- the best of the best.

Gallery Credit: Chris Coleman

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