Delaware Scrapple: What Pioneers Did With Pig Snouts

Our 50 Plates tour begins with the Woodsman Tavern’s take on the First State’s first Pork Food


Food & Drink
Summer is road-trip season, so we're taking a culinary tour of America. But because Portland is a city of immigrants from other states, we don't have to leave town to do it. We're traveling to 50 Portland restaurants to try one distinctive food from each state. We begin with Delaware, which was admitted to the Union on December 7, 1787. The state: Delaware, also known as the Blue Hen state, ...   More
Wednesday, July 2, 2014 by MATTHEW KORFHAGE

The Fifty Plates: Delaware Scrapple

Eating the whole pig, German style.

Food Reviews & Stories
Scrapple is made of things you don’t talk about in polite company. It is a loaf of slurried pig—snout, eyeball, liver and heart—made mealy with corn and served fried. It is a comfort both    More
Wednesday, July 2, 2014 MATTHEW KORFHAGE


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