Scrapple is a Southern and Mid-Atlantic dish made from seasoned pork scraps and cornmeal.
Traditionally, pork trimmings and organ meats are simmered into a broth, combined with cornmeal and seasonings, formed into a loaf, chilled, sliced, and fried. The preparation reflects a longstanding nose-to-tail approach in which cooks preserved and used parts of the animal that might otherwise be discarded.
Scrapple is strongly associated with Pennsylvania Dutch cuisine, but related versions and similar foods appear in African American and Southern foodways. It is sometimes confused with livermush or goetta, which have different regional histories and ingredient proportions.