Chris and Craig, the ever charming in-house butchers of Farmers Fare, make Scrapple also known as Pon Haus, Lumberjack's Pate and variously known as White Pudding in Ireland. Choice trimmings of pork from the butchering process are made into scrapple to avoid wasting any part of the locally raised animal. Broth and breadcrumbs or oatmeal bind the ground meat into blocks which are easily cut into slices ready to be pan fried. Scrapple is best known as a regional American food of the Mid-Atlantic States (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple is commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonite and Amish.

Paired with some delicious locally produced eggs from PRIMO Restaurant in Rockland a hearty breakfast can be had by all in the comfort of your own home. Aren't the labels lovely on the egg carton....cannily made from recycled menus!!
 

(Rockport, ME)