"Green Acres" it ain't, but we love owning and visiting the Hawksbill Cabin, near Stanley and Luray, Virginia, and a wealth of outdoor activities, including: the "World Famous" Shenandoah River, Shenandoah National Park, Skyline Drive, Luray Caverns, and Massanutten Resort. From time to time we'll post about other stuff, too.
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Monday, February 18, 2013
The Pork Diaries: Scrapple
That's the scrapple - front and center!
Last year, it was at least a week before Mary and I were
able to enjoy some of the fresh pork from my butchering adventure. This year, the delay was less than 24 hours - for me at least, since Mary is still waiting - and the first thing I tried was the one furthest from my mind!
David’s family was out of town and we decided that we’d go
and enjoy a beer at the Mimslyn Inn on Saturday night. There was a good scene there as always, this
time with Acoustic Thunder playing, and with a mix of out-of-towners and locals
hanging around the bar and at the tables.
One of the out-of-towners good-naturedly yelled “Free Bird” at the end
of each song during the second set…I have to admit that I don’t remember if
that request was honored.
Soon enough it was closing time, and David started telling
me about the new “smoke free environment” over at Uncle Buck's. I was surprised at the thriving scene
happening in the lounge there – very surprised, and I’ll leave it at
It was getting late, and David suggested maybe some
breakfast when we got to his place and I dropped him off. That sounded good, and next thing I knew,
he’d broken out some farm-fresh eggs and some (even fresher) scrapple from the
butchering that we’d just completed that morning!
The scrapple maestro.
I made note last year of the authoritative Wikipedia article
about scrapple, which is also called pon
haus by the Pennsylvania Dutch (or simply “pudding” in our butchering shed). You can find that here: http://en.wikipedia.org/wiki/Scrapple.
However, the unfortunate redundant use
of terms like hog offal and mush in that article are not likely to win many new
Getting back to the fine breakfast David was whipping
together, he fried the scrapple up in the traditional style, getting it crisp
around the edges. I dressed mine up with
some sweet pepper jelly (thanks again, by the way, for sharing a jar of
that!). It was pretty good…still not the
first pork product I’ll reach for in the freezer, but I can enjoy it once in a
And that’s important to remember. Because if you don’t have scrapple, “What the
hell is the point of butchering a hog?”