“It's more than just some weird joke that some people have. It's actually a food that literally was used to get them through the long, harsh winters of Pennsylvania at one time,” he said. “It's part of a cultural heritage.”
In a way to share that heritage, Diltz will lead a scrapple-making demonstration at the Free Library of Philadelphia on Monday, at its Culinary Literacy Center.
Diltz grew up in Northeast Philly, where he would hunt, fish and eat foods like pork, sauerkraut and shoofly pie. So the traditionally Pennsylvania Dutch scrapple is nothing new for Diltz.
“It's not just random stuff,” he said. “It's those bones. You would take the meat because you’re trying to save all that meat — I mean, I say scraps, but scrapple didn't come from the word scrap.”
So where did the name come from?