Scrapple, pork
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Scrapple is a savory, pan-fried loaf made from pork scraps and trimmings combined with cornmeal and spices, then sliced and crisped to a golden-brown exterior with a soft, slightly grainy interior. It delivers a rich, meaty, and peppery flavor profile, with a texture that contrasts a crunchy crust with a tender, almost pudding-like center. Nutritionally, it's a calorie-dense, high-fat, and moderate-protein breakfast staple, with minimal fiber or sugar.
Calorie split: 15% protein · 26% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love scrapple for its deeply comforting, savory, and uniquely spiced flavor that evokes a sense of tradition and home cooking. Its versatility is key—it can be the star of a breakfast plate, a crispy addition to a sandwich, or a savory component in a hash.
⚠️ Watch-outs & how to enjoy it better
Scrapple is high in saturated fat and sodium, which can be concerning for heart health or blood pressure management. To counteract this, practice strict portion control (a few thin slices), pair it with fiber-rich foods like sautéed greens or a side of fruit, and ensure it's part of a varied diet. Those watching blood sugar should note the cornmeal content; pairing with protein and fat (like eggs) helps blunt any glycemic response.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential B vitamins like thiamine (B1) and niacin (B3) from pork.
- Contains iron and zinc, important minerals for immune function and energy metabolism.
- Offers a traditional, zero-waste way to utilize the whole animal.
- A quick, high-energy meal when pan-fried.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'scrapple' is believed to derive from the German word 'scrapple,' meaning scraps, and it was traditionally a way to use every part of the pig after butchering, leaving nothing to waste.
Full nutrition (USDA data · scales with serving)
| Water | 62.5 g |
| Energy | 213 kcal |
| Energy | 893 kj |
| Protein | 8.1 g |
| Total lipid (fat) | 13.9 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 14.1 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.20 g |
| Sucrose | 0.00 g |
| Glucose | 0.20 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 76.0 mg |
| Potassium, K | 158 mg |
| Sodium, Na | 482 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.21 mg |
| Selenium, Se | 17.4 ug |
| Vitamin C, total ascorbic acid | 2.5 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.29 mg |
| Niacin | 2.3 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 72.4 mg |
| Betaine | 3.9 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 626 ug |
| Retinol | 626 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 2086 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.15 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 13.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin D3 (cholecalciferol) | 0.30 ug |
| Vitamin K (phylloquinone) | 3.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.17 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 16:1 | 0.39 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 49.0 mg |
FAQ
Is scrapple the same as livermush?
They are very similar regional variants. Scrapple (Pennsylvania Dutch) typically uses a higher ratio of cornmeal to meat and includes a blend of savory spices. Livermush (Southern U.S.) contains a significant amount of liver, giving it a stronger, more mineral flavor.
How do you cook scrapple to get the best texture?
The key is to pan-fry it. Slice it about 1/4-inch thick, cook in a lightly oiled or buttered skillet over medium heat for 3-5 minutes per side until deeply golden and crisp. Avoid overheating, as it can become greasy.
What's the best way to store leftover scrapple?
Cooked scrapple can be refrigerated in an airtight container for 3-4 days. For longer storage, wrap individual slices in plastic and freeze for up to 2 months. Re-crisp slices in a skillet or toaster oven.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.13 kcal/g · 15% calories from protein · 0.3 g fiber · 0.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.05 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.