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Patria, scrapple,,,
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Ron/PA    Posted 04-14-2003 at 05:29:05       [Reply]  [No Email]
Good morning Patria. Scrapple is a by product of hog butchering day. It uses all the meat trimmings, they are put in a large kettle and cooked until they turn to mush, then cornmeal is added, and various spices. This is poured into a pan much like a bread pan, and cooled. After it is cooled you can slice it and fry it. It is some good eating. In my travels driving truck I found that this is not common everywhere, mostly around here with the PA Dutch, and the amish and menonite communities.
The Pa. Dutch name for this is Pon haus,,
One other common specialty from butchering day is Hog Maw,, or filled pig stomach,, but we won't go into that now LOL

bill b va    Posted 04-14-2003 at 10:58:39       [Reply]  [No Email]

ron... we have scrapple ( more commaly called pon hos) down here in va . here the meat is taken out after cooking and ground then called pudding meat . a small amount of meat is left in the broth to be made into the scrapple don't know about stuffing the pig stomach . the stomach is where you get chittlings . for any one who hasen't seen the small intestines cleaned for casings you have missed out on a learning experience . same for the casing for summer sausage . not many people butcher the old way anymore .my first cousin still does he learned from my uncle .

Kim    Posted 04-14-2003 at 08:52:04       [Reply]  [Send Email]
Ron, I use to have scrapple several times a week for breakfast, growing up. And yes, we even had Hog Maw - which we just called pigs stomach. Only once or twice though. I remember being SO grossed out as a kid, until my Dad explained to me that the pig stomach is just a casing for the food, like sausage casing is for sausage. It was filled with potato chunks and pork, I think.

Anyway, as you might have guessed, I grew up on a farm in Pennsylvania, right there in PA dutch country. I hail from a little town called Dillsburg (near York). Where in PA are you from?


Ron/PA    Posted 04-14-2003 at 14:42:13       [Reply]  [No Email]
Kim, I'm located about 50 miles straight north of Dillsburg, near Sunbury. Sunbury is where the 2 branches of the susquehanna come together. I'm actually located in Snydertown Borough, the entire borough consists of 400 people, and the village has somewhere around 150.
We still have a few folks around that still butcher on the farm yet, and a friend of mine is starting up again so we are now getting some of the best stuff in the world from his smokehouse.
Small world,,

Red Dave - You Grew Up in Dillsburg?    Posted 04-14-2003 at 11:58:10       [Reply]  [No Email]
Been through it many times. Sister-in-law and her family used to live there. I'm over in Lancaster County.
Did they drop the pickle on New Years Eve in the town square when you lived there? (no joke, they really do that)

Kim    Posted 04-14-2003 at 12:32:51       [Reply]  [Send Email]
Hi Dave, yes, grew up in Dillsburg. I was too young to attend any New Years Eve celebrations (parents didn't let me stay up that late!) so I can't say I ever saw the pickle being dropped..

The farm I grew up on is on the road they now call "Old York Road". About 1/2 mile from Lerew's Fruit Farm (long since closed).

We also had a fruit farm, hundreds of trees... apple, pear, cherries, mostly. Also raised cattle, sheep, pigs and chickens. There were 7 of us kids and when I was young I could swear they only had us so they could have free farm laborers!

Red Dave    Posted 04-14-2003 at 16:37:57       [Reply]  [No Email]
Yep! Been on that road, don't remember Lerew's though. Used to head over that way to Pinchot Sate Park, not quite as far as Dillsburg. In those days there was no bypass around York. You should see the traffic mess over that way nowadays. Whew!

Dennis    Posted 04-14-2003 at 10:58:07       [Reply]  [No Email]
Grew up in Hellertown PA
Small world

DeadCarp    Posted 04-14-2003 at 07:56:11       [Reply]  [No Email]
Sounds a little like the head cheese my gramma used to make. She'd skin the thing and carve out the cheeks & good parts, boil them up and they'd congeal in a bread pan so you could slice some and fry it - one butchering day, the menfolks had the pig strung up in a tree & were busy dipping and scraping and cutting, and gramma came to fetch the head - it wasn't "right over there in that washtub" - in fact it wasn't anywhere! Couple months later they found it out in the woods where their dalmation Jackie had been pigging out - between that and trying to eat porcupines, Jackie was quite a character :)

BTW, cheek meat is the best cut, even from fish :)

bill b va    Posted 04-14-2003 at 11:12:05       [Reply]  [No Email]

don't.. know about head cheese ( thougt that was a wisconsin boss ) but we have something simliar called souse made made from head meat,ears feet and congeals like jello with the meat in it. usually with vinagar

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