Yeah Scrapple is usually made with "left over" pork parts, its salty like bacon and I personally like it floured lightly and deep fried...a little over a 1/4 in. thick is usually good, anything thicker and the center doesn't quite get cooked...I don't think I had scrapple until 4 or 5 years ago & have been a fan ever since, but yes do not think about what its made of, just enjoy
