Description

RAPA Scrapple with Bacon

Six 1 pound blocks of this delicious bacon infused scrapple product from RAPA.

Enjoy two breakfast mainstays with this blend of Scrapple and Bacon Pieces.

Ingredients for RAPA Scrapple with Bacon: Pork Stock, Bacon (Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Ascorbate and/or Sodium Erythorbate, Sodium Nitrite) Pork Skins, Corn Meal, Wheat Flour, Pork Snouts, Pork Livers, Pork Hearts, Salt, Spices, Monosodium Glutamate.

Cooking Instructions

BROWN ‘N’ SERVE

 

1. Preheat greased skillet to medium (375°F).
2. Place ¼ inch slices (not touching) in pan.
3. Brown each side 8-10 minutes to desired crispness.

In 1926 two brothers from Bridgeville, Delaware founded the RAPA Scrapple manufacturing plant. The brothers were named Ralph Adams and Paul Adams. This duo joined their names to create the RAPA trademark. Their recipe for the pork product has been used since the early 1920s when they developed it.

Rapa has made great strides since its founding. Product innovation and unparalleled customer satisfaction have been the cornerstones for growth.

Scrapple, also known by the Pennsylvania Dutch name panhaas or “pan rabbit,” is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving.

RAPA Scrapple with Bacon