Sorry, Garden State, But Scrapple Is Far Superior To Pork Roll (2024)

FAQs

Is pork roll the same as scrapple? ›

If you think about it, though, the two are like distant cousins. After all, the same things go into making both meats. To keep it simple, both pork roll and scrapple are made by combining all the left-over parts of the pig. I just prefer scrapple over pork roll because it's harder to make at home.

The closest comparison point I can find for pork roll is bologna. It's not exactly like that in terms of flavor or texture, but it is a processed, often pre-sliced pork product that you could put on a sandwich or have with your breakfast.

Scrapple is a nutrient-dense breakfast food that is surprisingly healthy when enjoyed in moderation.

Taylor Ham is the name commonly used in North Jersey, while pork roll is the name used more often in Central and South Jersey. The 1906 name change seems to have been the spark for the divide between north and south.

Scrapple was created by Pennsylvania Dutch settlers using what they had access to: hogs and corn, and they made something magical. In the South, scrapple is often called livermush.

Delaware largest producer of scrapple in world

The First State didn't invent scrapple. But Delaware owns the global market for it. In 1926, Brothers Ralph and Paul Adams (RAPA) started a scrapple manufacturing plant in Bridgeville that's since become the largest producer of scrapple in the world.

Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scraps of meat left over from butchering not otherwise used or sold were made into scrapple to avoid waste.

Another option for cooking scrapple is to bake it. Preheat the oven to 375 degrees F. Slice your scrapple into ¼ inch thick slices (or thicker if you like it to stay soft on the inside). Place your scrapple slices on a parchment lined baking sheet.

In the preparation of scrapple, the meat is boiled for an extended period of time — and therefore cooked to a safe-for-consumption temperature — so it is, in fact, safe to eat scrapple "raw." However, it's typically sliced into patties and pan-fried in butter, lard, or oil, similar to Spam.

Manufacturers like Taylor and Case are famously tight-lipped about specifics, given the competitive retail market, but the basics are this: Pork roll is a cured, smoked and pre-cooked porcine product with a smooth, even consistency, not dissimilar to bologna, mortadella, or even Spam.

Is pork roll a Pennsylvania thing? ›

Pork roll is a processed meat commonly available in New Jersey and neighboring states. It was developed in 1856 by John Taylor of Trenton, and sold as "Taylor's Prepared Ham" until 1906.

John Taylor created pork roll in Trenton, New Jersey. He originally sold his pork product under the name Taylor Ham, which is what North Jersey still calls it today. However, Taylor wasn't the only one making pork roll.

From Wikipedia: Taylor ham is the common name for pork roll, a food developed by John Taylor of Trenton, New Jersey, late in the 19th century.

Pennsylvania Dutch Scrapple

There has been a lot of debate over whether or not “pan/pon haus” should be used interchangeably with the name scrapple, or if the two should remain distinct. The main argument being that “pan/pon haus” only uses cornmeal while scrapple adds flour too.

Pork roll is a processed meat product made from pork, salt, sugar, and spices. The meat is formed into a cylindrical log shape before being smoked. It's strongly associated with the state of New Jersey, where it's produced and often served as breakfast meat.