Pork Scrapple (Pon Haus Pudding)

Scrapple is a food of the Pennsylvania Dutch, and is also known as pan rabbit and is commonly enjoyed in sandwiches, with eggs, or topped on pancakes or waffles. Scrapple can be served either pan-fried or oven-baked. Here is how to cook scrapple if you've never had it!

Scrapple is our favorite way to eat pork heart and liver! Check out the ingredients below. 

Ingredients: Pork Broth, Cornmeal, Flour, Pork Jowls, Pork Liver, Pork Cheek Meat, Pork Skins, Pork Heart, Pork Snout, Salt, Pepper. 

All pork comes from our pasture-raised pigs who graze, sunbathe, root through the dirt, and wallow in their self-made mud holes. Their diet consists of milk, fruit, and what they find on pasture/woods. We use no corn, soy, antibiotics, pesticides, herbicides, or hormones.