National Scrapple Day

Scrapple is a traditional dish made from pork scraps and trimmings combined with cornmeal, wheat flour, and spices. This unique comfort food originated with German colonists who settled near Philadelphia and Chester County, Pennsylvania, and has become a beloved breakfast staple in the Mid-Atlantic region of the United States.

Quick Facts

When is it?: November 9th annually
Tagged as: Food holiday, Cultural celebration
What’s the hashtag?: #NationalScrappleDay
When was it founded?: 1986
Who founded it?: Unknown

History of National Scrapple Day

National Scrapple Day celebrates a dish with deep historical roots. Scrapple, also known by the Pennsylvania Dutch name “Pannhaas” (which translates to “pan rabbit”), was created by German immigrants who settled in Pennsylvania during the 17th and 18th centuries. These prudent settlers developed scrapple as a way to use every part of the pig after butchering, combining various pork scraps with cornmeal, flour, and spices to create a loaf that could be sliced and fried. The dish represents the immigrants’ resourcefulness and their determination not to let anything go to waste.

Timeline

Pre-Roman Europe: Similar processed meat dishes to scrapple existed
17th-18th centuries: German colonists bring the dish to Pennsylvania
1879: According to legend, Rasher Liverburg of Philadelphia’s Panhas Packers proposed a day off for workers to enjoy scrapple
1986: National Scrapple Day is established as an annual celebration
2001: Scrapple gains wider recognition beyond the Mid-Atlantic region

Dates by Next Year

Year	Month and Date	Day
2025	November 9	Sunday
2026	November 9	Monday
2027	November 9	Tuesday
2028	November 9	Thursday
2029	November 9	Friday
2030	November 9	Saturday

How Scrapple is Observed

National Scrapple Day is celebrated primarily in the Mid-Atlantic states where scrapple is most popular. People observe the day by enjoying scrapple for breakfast, often served with eggs and toast. Some restaurants offer special scrapple dishes, and food festivals may feature scrapple-themed events. Home cooks might try making their own scrapple from scratch or experimenting with new ways to serve this traditional dish.

Fun Facts About Scrapple

Scrapple is often jokingly described as being made from “everything but the oink,” highlighting its waste-not approach to cooking. While traditional scrapple is made from pork, modern variations include turkey and beef versions. The dish is particularly popular in Delaware, Maryland, New Jersey, Pennsylvania, Virginia, and Washington D.C. Scrapple is typically eaten for breakfast and can be topped with syrup, ketchup, or mixed with scrambled eggs depending on regional preferences.

Quiz

What is the Pennsylvania Dutch name for scrapple?
In which century did German colonists bring scrapple to America?
What are the main ingredients in traditional scrapple?
In which region of the United States is scrapple most popular?

-(Answers: 1. Pannhaas, 2. 17th-18th centuries, 3. Pork scraps, cornmeal, wheat flour, and spices, 4. Mid-Atlantic region)

FAQs

What exactly is in scrapple?
Traditional scrapple contains pork scraps and trimmings (including parts like the head, heart, and liver), cornmeal, wheat flour (sometimes buckwheat flour), and spices like sage and thyme.

Is scrapple healthy?
Scrapple is high in fat and calories, so it’s generally considered an indulgence rather than a health food. However, it does provide protein and some nutrients.

How is scrapple typically served?
Scrapple is usually sliced, pan-fried until crispy on the outside, and served as a breakfast meat. It can be topped with syrup, ketchup, or apple butter, depending on regional preferences.

Importance of National Scrapple Day

National Scrapple Day celebrates not just a unique food item but also honors the immigrant heritage and culinary traditions of the Pennsylvania Dutch. It recognizes the resourcefulness of early American settlers who created dishes that made use of all available ingredients. The day also helps preserve and promote regional food traditions that might otherwise be forgotten in our increasingly homogenized food culture.