People have a love/hate relationship with Scrapple. Either you really love it or you really hate it.
Scrapple gets its name from it being made with scraps of pork or other meat stewed with cornmeal and shaped into loaves for slicing and frying.
According to Wikipedia, The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe.
The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas," "panhoss," "ponhoss," or "pannhas" in parts of Pennsylvania.
The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula.
Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "Apple Scrapple Festival" in Bridgeville, Delaware.
In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland, and parts of England and the spicier Hog's pudding of the West Country of England.