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Similar local PA vein: scrapple. They're both vehicles for less desired parts of various unspecified animals. Scrapple has some strong, distinctive spices, and
by imglorp 5y ago
Similar local PA vein: scrapple. They're both vehicles for less desired parts of various unspecified animals. Scrapple has some strong, distinctive spices, and it's usually sliced and fried as a breakfast protein.
- Turing_Machine 5y agoIs it similar to scrapple in taste? I get the sense that the answer is no, but would like to confirm before looking for this. I don't much care for scrapple, but would be willing to give the bologna a try if the taste were more like a standard lunch meat.
- johntfella 5y agoscrapple is saltier. lebanon bologna is more like a sweet smokey ham. I don't think the two really relate flavor wise.
- jfengel 5y agoScrapple is very different from Lebanon bologna, which is a lot more similar to standard lunch meat. Lebanon bologna is closer to a summer sausage or salami, except it's all beef. It has that tangy, fermented flavor. Scrapple is made from off-cuts and offal and cornmeal, and it isn't fermented. Both the taste and texture are very different from Lebanon bologna. I think most people would find the texture to be more off-putting than the flavor; it's more like a porky hash than like a lunch meat.
- tssva 5y agoIf you like scrapple try some livermush from North Carolina. It is very similar to scrapple. Besides being served fried for breakfast it is often eaten on a sandwich with mustard and/or grape jelly.