This item: RAPA Hot n Spicy Scrapple 16 Oz (6 Pack) $44.99 ($7.50 / 1 Count) Ships from and sold by MeadowHill Farms. Habbersett is a brand of meat products founded in 1863 known for its production of scrapple. Delicious or gross? Create a variety of savory and flavorful dishes in your restaurant, diner, fast casual establishment, or cafeteria with our wholesale pork. In 1981 the RAPA Scrapple Company was purchased by Jones Dairy Farm, however RAPA Scrapple continues it’s operation in Bridgeville, DE. Though both brands have been owned by Jones Dairy Farm, a Wisconsin company, since the 1980s, they're a testament to scrapple lovers' hyper-regional preferences. It can be "pretty unappetizing" to make scrapple, admits Kara Mae Harris, the writer behind the Maryland food history blog Old Line Plate, and it requires hunting down ingredients and being flexible when it comes to recipes. Keep refrigerated. Still, her final product turned out mushier than she would have liked, so she recommends playing with the amount of cornmeal included. Then the crop of corn was so prosperous, there was so much cornmeal, they began to incorporate it with sausage. Parts & Labor head butcher George Marsh butchers a pig. Marsh prefers maple syrup or even apple butter. But in Baltimore, diners are often traditionalists when it comes to regional specialties. 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", Scrapple — the loaf made from pig scraps — is arguably Baltimore's favorite breakfast meat. Nutrition Facts; For a Serving Size of (g) It's now one of Miss Shirley's best-selling side dishes, and its popularity is unfailing. We provide mail order service of our fresh, authentic scrapple November through February. Here’s what it is doing in response. Strauss said makers have stuck with the same recipe for generations, relying on family experts to taste each batch for consistency. Scrapple is a food of the Pennsylvania Dutch, and is also known as pan rabbit. The brand also offers beef scrapple. Rapa is better suited to slicing thinly and frying in oil about as deep as the scrapple is tall that way the crisp edges give it more stability. [6], "Everything You Need to Know About Scrapple", "Scrapple Is One of the Crucial American Meats", "Scrapple makers stick to tradition to keep regional delicacy simmering", "Unpacking scrapple: How a loaf made from pig scraps became Baltimore's favorite breakfast meat", https://en.wikipedia.org/w/index.php?title=Habbersett&oldid=878701627, Companies based in Sussex County, Delaware, Food and drink companies established in 1863, Creative Commons Attribution-ShareAlike License, This page was last edited on 16 January 2019, at 13:01. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Enjoy this decadent GLUTEN FREE treat! She describes Rapa as being more heavily seasoned than the scrapple she grew up eating in the Philadelphia suburbs. As the head butcher at Parts & Labor, George Marsh chops up about six pigs a week. "Don't bother flipping it. "We have it made at a butcher shop because it has to be federally inspected to sell it," he explains. Indeed. These days, Dodd doesn't make the scrapple himself; he outsources the processing to Haass' Family Butcher Shop in Dover, Del. This mush was then converted to a semi-solid loaf and cut into slices. RAPA, Habbersett, and Jones Farm scrapple - These seem to be the Big Three of the scrapple industry, and they are all owned by Jones Farm. U.S. inspected and passed by Department of Agriculture. Spam is extolled (if sometimes ironically) all around the world, but scrapple lacks the appealing kitschiness of the canned pork loaf, not to mention the astounding range of flavors which help make Spam internationally popular—although RAPA does make a Hot ‘N Spicy scrapple now, as well as one studded with bacon. The Nepenthne Brewery takes over the old Henry Heil pork packing house in Hampden. After purchasing Habbersett, Jones Dairy Farm shut down the original plant in Middletown and moved it to Bridgeville, Delaware. Marsh's techniques are similar to how farmers and butchers have made scrapple for centuries; the food's American roots can be traced back to the 17th century, when it was made by German immigrants living in Pennsylvania. For another recipe, see Kitchen Gems: Vintage Cookbooks. A representative for the scrapple brand called the collaboration a "unique proposition." "I grew up eating scrapple. Reply p. peter y Sep 2, 2009 06:47 AM Hit the JFX Market and buy some scrapple from Truck Patch. Take a look at some of our favorites. Among the reasons cited: The nation's largest producer, RAPA Scrapple is in Bridgeville. George Marsh also warns to resist the temptation to flip the scrapple too soon. When she did learn about it, she heard that Rapa was the brand to buy. All you really need to do is slice off a ½ inch thick slice, place it on a prepared baking sheet and bake at 375 for 20 minutes on one side and another 20 on the other side. Frying it requires a degree of patience from the chef. The staff at Miss Shirley's found that out when the restaurant opened in 2006 without scrapple on the menu. Little has changed about the product since production began. "My father had it, and his father, and his father before him.". But that doesn't stop them from loving it. The Parks brand was sold to Dietz & Watson in 1999. Scrapple CAN be baked (but I recommend pan frying per the directions below). Turn over slices, repeat browning. [4], American food writer and historian, Joshua Ozersky, considered Habbersett the best brand of scrapple. "The ingredients in hot dogs are as gross, if not more so. Simington likes to slice hers somewhere around half an inch thick, while Parts & Labor's Marsh prefers a thinner slice, around a quarter-inch. Some of the cuts become pork chops served at Woodberry Kitchen; some become bacon for Artifact Coffee. That's the point: to try to get it crispy.". Co-owner Ron Gomes said he gets emails from people all over the country hoping to buy it. Cooking directions: place 3/8" slices in preheated pan. Susan Straughen, co-owner, with her husband, John Nichols, of the Teddy Bear bed and breakfast in Bridgeville, serves RAPA scrapple in particular, because "the seasoning is just right." In 1973, Rapa sold 6 million pounds of scrapple. "We tell people it will take a little longer," said Simington, who cooks Blue Moon's scrapple in butter for at least 7 minutes on each side. RAPA has maintained its heritage of providing high-quality packaged scrapple products made with the best-practiced food safety standards. "You've got to be really, really patient and just let it get crispy," he said. American food writer and historian, Joshua Ozersky, considered Habbersett the best brand of scrapple. Here’s what it is doing in response. The mixture is poured into dough pans to be chilled, then shaped into individual loaves, sliced and fried to order for diners. Order your favorite RAPA products online! By the end of last year, Off the Hoof was available in about 215 stores and restaurants in Maryland and Washington, D.C.; the company is hoping to double that number in 2018. When Blue Moon Cafe owner Sarah Simington moved to Baltimore from Southern California in 1996, she had never heard of scrapple. And I get it," he said. Habbersett is one of the oldest brands in scrapple production. The brands would become the two largest in the Philadelphia scrapple market, with Habbersett controlling nearly half and Rapa controlling approximately a quarter. "It's crispy; it's delicious.". RAPA is a traditional family owned company and high-tech company at the same time. Despite what their websites and company spokesmen say about "distinctive old family recipes," there isn't a bit of difference in the taste of the standard scrapple products. "It didn't used to be that way. "When we make ketchup, we're trying to make Heinz. "When you talk about scrapple, everybody's like, 'Rapa's the best.' Today, making scrapple at home is highly uncommon, and scrapple from small makers amounts to only a small percentage what's consumed in the Baltimore region. The plant is still located in Bridgeville where the company was founded. Scrapple — that sizzling pork product cooked to a rich brown that's the centerpiece of many a hearty Delaware breakfast — clearly provokes passion in these parts. To find RAPA scrapple at a store in your area, use the product locator tool below.  Habbersett is currently owned by Jones Dairy Farm. Harris relied on several recipes, including one she calls "most practical," from "Chesapeake Bay Cooking from John Shields." It uses mainly livers and I think that contributes to the texture (though they do use pork snouts). It's just constantly selling at a decent rate.". But all around the world, the 'gross foods' are often dishes that come from thrift and resourcefulness, so for those who love it, it will always be a badge of pride," said Kara Mae Harris, the Baltimore resident behind the blog Old Line Plate. They produce fantastic, pastured pork and make their own scrapple. A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. It's even inspired drinks, like Dogfish Head's Rapa Scrapple-infused "Beer for Breakfast" stout and "Off the Hoof" scrapple-infused vodka from Delaware's Painted Stave Distilling. See BBB rating, reviews, complaints, & more. In recent years, scrapple has shown up on menus from Los Angeles to Portland, Ore. RAPA Scrapple has become a leading brand. [5], Ed Habbersett, former president of the company, claimed "scrapple was invented in colonial times out of a uniquely American set of circumstances". The brand's primary focus is scrapple, a popular pork product in the regions of Pennsylvania, Baltimore, Washington, D.C., New Jersey, Maryland, Delaware, southern New York and the Delmarva Peninsula. And I loved it," said Marsh, a native Marylander. In 2014, they created a Beer for Breakfast Stout that was brewed with Rapa pork scrapple. "That's the big one.". Rappa Scrapple Both Habbersett and Rappa is owned by Jones Dairy Farm out of Wisconsin, but operate independently, the ingredients having not been changed. The brand was founded in Middletown, Pennsylvania and moved to Bridgeville, Delaware. Call us today at (800) 338-4727 in … Marsh said his scrapple differs from Rapa's because the pigs he uses, high-quality heritage breeds and cross-breeds, are fattier. "We had so many requests, so the second year we were open, we added it," said executive chef Brigitte Bledsoe. When Harris tried making scrapple at home, she sourced pigs' livers from Parts & Labor and found a jowl at Lexington Market. A Baltimore artist has painted dozens of salt boxes across the city. Turkey Scrapple Rapa. We’re still using our classic spice blend and ingredients for unbeatable texture and flavor. It needs to be similar to products people know.". "People are very particular — it can't be too thin or thick.". After all, as George Marsh said, "When scrapple is good, it's delicious.". [8] In 1981, Wisconsin based company, Jones Dairy Farm, acquired Rapa. Country of Origin . "Scrapple is really consistent in sales," said Marsh. [Most read] A Baltimore artist has painted dozens of salt boxes across the city. how to cook scrapple. "But it's been fun, and people seem to enjoy it.". Both Habbersett and Rapa now produce meats out of the same building located at 103 S Railroad Ave in Bridgeville. She likens scrapple makers to the whiskey industry, where a master distiller is responsible for tasting the final product. Pennsylvania's most famously infamous food. Habbersett and Rapa, both owned by Jones Dairy Farm, are the two largest brands for scrapple. "Trying to follow a recipe, you can take some of the guidelines and get the base ingredients. "When ancestors from the Rhineland came to America, they brought things they knew from Germany. Regardless of its origins, scrapple is still a must-have breakfast item at Baltimore restaurants. Though scrapple is often thought of as a Pennsylvanian food, its connection with Maryland runs nearly as deep. Jacques Kelly: From pork to Pilsener in Hampden, Weaver also credits a Marylander for the oldest datable recipe for American scrapple, published in the 1821 cookbook "Domestic Cookery: Useful Receipts, and Hints to Young Housekeepers" by Elizabeth Ellicott Lea. It can be spelled pon haus, pannhaas, panhoss, pannhas or ponhaws, depending on region. To support our commitment to food safety, the NSF has certified the RAPA process. (She started with "eight pounds of scraps of pork, that will not do for sausage."). Made with pork and cornmeal it's best sliced, browned and served with Pennsylvania maple syrup. [2], In 1985, Johnsonville Foods acquired Habbersett and sold it to Jones Dairy Farm in 1988. A lot has changed since the 20s, but our recipe hasn’t. Though both brands have been owned by Jones Dairy Farm, a Wisconsin company, since the 1980s, they're a testament to scrapple lovers' hyper … [7], In 1926, Delaware-based scrapple brand, Rapa, began mass production. Call us today at (800) 338-4727 in Bridgeville, Delaware, and our team will be … - See 971 traveler reviews, 78 candid photos, and great deals for Marco Island, FL, at Tripadvisor. Another fun fact about our scrapple is that it's GLUTEN FREE! "There are ketchup scrapple eaters and syrup scrapple eaters," said Simington. "It doesn't spike, doesn't drop off. RAPA Scrapple 16 Oz (6 Pack) $49.99 ( $0.52 / 1 Ounce) Judy DeRose, Bloomsburg, Pennsylvania, writes, “Pon haus is scrapple. [2] The two brands are processed separately. And because every pig is different, it's tough to simply follow a scrapple recipe exactly, said Parts & Labor head butcher George Marsh. Thanks to Bridgeville’s RAPA Scrapple plant which has been incorporated in the town in … This organization is not BBB accredited. But I have almost never found a recipe anywhere that I tried to replicate that I really liked.". "There's a science that goes into the slicing and preparation," said Blue Moon Cafe owner Sarah Simington. If you cannot find Rapa Scrapple in your area, the Rapa Scrapple company processes mail orders for scrapple in the winter months. If there is a particular product you would like to find in a store near you, ask the meat manager to stock it for you! Marsh makes between 100 and 150 pounds of scrapple every few weeks, cooking the "spare parts" of the pig — liver, kidneys, heart, skin, whole head, trotters and spleen — before they're diced, chilled and ground up for a mixture that includes cornmeal, buckwheat flour, pork stock, onions and seasonings, plus maple syrup for sweetness. Along with Pennsylvanians, Dutch, Mennonites and Amish people also consider Scrapple as … (Rapa executives did not respond to requests for comment on this article.). We’ve even added new flavors to the mix that we know you’ll love. The vodka — flavored with scrapple and common scrapple seasonings during the second distillation — quickly became the most successful product in the Painted Stave portfolio. Lew Dodd, who runs Cedar Run Farm in Queen Anne's County, sells scrapple online and at the Anne Arundel County Farmers' Market on Riva Road in Annapolis. For Baltimoreans, the love of scrapple, an amalgam of pig scraps, cornmeal and sometimes buckwheat flour, is often tied up in nostalgia. Delaware'­s Painted Stave Distilling makes a scrapple-infused vodka called Off the Hoof. BTW Rapa scrapple is one of the better scrapples. Beloved by locals, Scrapple is hard to describe to out of towners. At RAPA, we’ve been making high-quality, authentic scrapple since 1926. https://t.co/3bqaAAwiY1. "It fits with our nose-to-tail movement.". But others — those that might be tossed by a different butcher — are shaped into a Mid-Atlantic delicacy at once venerated and reviled: the loaf of breakfast meat known as scrapple. Here, the love for scrapple is ultimately tied to its regional roots and its unique flavor. Culinary historian William Weaver Woys' family called their accompaniments "scrapple sauce." Bridgeville also hosts an annual fall Apple-Scrapple Festival that attracts thousands of visitors.
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