Scrapple is traditional food from the Pennsylvania Dutch and Amish. It is basically a big pile of pork mush with cornmeal and spices. Whatever was left of the pig was used for scrapple: hearts, livers, kidneys, head, or anything still attached to bones.
The meat is slow-boiled in broth and then left to cool to form a semi-solid congealed loaf. It is then sliced and pan-fried before serving.