What Makes Cincinnati Scrapple Different From Philadelphia Scrapple - The Daily Meal (2024)

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What Makes Cincinnati Scrapple Different From Philadelphia Scrapple - The Daily Meal? ›

Cincinnati-style scrapple is called goetta, which is made the same way as Philadelphia scrapple, but it uses oats as a binder in the broth instead of cornmeal.

Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.

The main difference between scrapple and goetta lies in their primary ingredients. Scrapple is made with pork scraps and cornmeal, while goetta is made with ground meat and steel-cut oats.

The first time anyone told me about goetta after I moved to Cincinnati, they said it was "sort of like scrapple, except with oats instead of cornmeal." "Oh, OK," I thought, because I'd heard of scrapple and knew what it was: cornmeal and meat scraps. I have since repeated this to Cincinnati newcomers. "Yeah, goetta.

Scrapple, which came to the Philadelphia region from Germany, is a loaf of cooked pig parts thickened with cornmeal or buckwheat usually spiced with sage and pepper. Once cooled, the loaf is sliced, fried, and served as a breakfast side dish, often with syrup.

In the South, scrapple is often called livermush.

Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.

Scrapple originates from the frugal notion of wasting nothing in the kitchen. Made from pork offcuts and cornmeal, this dish is an embodiment of resourcefulness. It's a traditional breakfast staple in many Amish households.

Scrapple can compose an important part of any diet, but should not be the only source of vitamins, minerals, and protein. Moderation and Balance: Enjoying scrapple as an occasional treat within a well-balanced diet is key.

Delaware is the undisputed capital of scrapple, a poor man's dish made from pork scraps.

Is spam a scrapple? ›

What sets SPAM^® apart from other products that are made from chopped meats that are cooked and pressed together (we're thinking about scrapple): Spam is made from pork shoulder and pork ham, with no other scraps from the hog. Pork shoulder is considered a high-quality cut of pork today, although in 1937, it was not.

Souse features meat from various parts of the pig, including the feet, the head, the ears, and the tail. However, various parts from cows and chickens can also be used.

This dish has both Dutch and German origins, and it's most popular in areas of Pennsylvania with Dutch and German roots. Essentially a type of meat pudding, scrapple is usually made from finely minced ground pork meat and offal, spices, and coarse flour such as cornmeal or buckwheat.

The scrapple universe is large. In Cincinnati (and Northern Kentucky) there's goetta, made with oats instead of cornmeal. In the Carolinas, there's livermush (and liver pudding).

Both scrapple and pudding are made from a mixture of pork, pork skins, pork livers, and seasonings. The main difference is that scrapple also has cornmeal and buckwheat flour added to this mixture. The cornmeal and buckwheat flour (both gluten free) help bind the various ingredients together.

Goetta gets its origin from the German immigrants who settled in what is now the Over-the-Rhine neighborhood of Cincinnati. In order to stretch their food dollar, they used the scraps from local butchers and hog slaughterhouses to make a satisfying, inexpensive dish.