Ingredients: Pork Stock, Pork, Pork Livers, Pork Skins, Yellow Corn Meal, Pork Hearts, Whole Wheat Flour, Pork Tongue, Salt, Buckwheat Flour, sodium citrate, sodium diacetate, wheat flour, spices, dextrose, flavoring
Cooking Instructions for your Hatfield Scrapple
BROWN ‘N’ SERVE
- Preheat greased skillet to medium (375°F).
- Place ¼ inch slices (not touching) in pan.
- Brown each side 8-10 minutes to desired crispness.
Over 110 years ago John C. Clemens began Hatfield Quality Meats’ tradition of satisfying customers with quality, delicious pork products in the Philadelphia farmer’s markets. Since that time, the Clemens family and their partners have committed themselves to building on, and strengthening, the tradition Clemens started in 1895.
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. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste.
Hatfield Scrapple 5 Lb