Scrapple is a cornmeal pudding in which the cornmeal is simmered with pork scraps and trimmings, then cooled and hardened into a loaf. Scrapple is made of hog offal such as the head, heart, liver, and other scraps. The proportions and seasoning are very much a matter of the region and the cook's taste. Often small scraps of meat are left over from butchering; too small to be used or sold elsewhere, they were transformed into scrapple to avoid waste, a Pennsylvania Dutch tradition.

Scrapple is typically cut into thin (quarter-inch-thick) slices, fried until the outsides form a crust, and eaten at breakfast, a popular accompaniment to eggs. It may be eaten plain or topped with ketchup, maple syrup, corn syrup, apple butter, or butter. The first recipes were created by Dutch colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries.

Scrapple is strongly associated with Philadelphia and neighboring eastern Pennsylvania, New Jersey, and Delaware. In Appalachia, scrapple is known as pawn haas.

• www.kunzler.com Made in the heart of Dutch country, Kunzler Scrapple boasts a perfect blend of fresh pork, hearty grains and spices that has made it a legend here in Lancaster County. Served warm and browned, the taste will bring you back to the old farm kitchen where it originated over 200 years ago.