Scrapple’s a love it or hate it thing. I love it – but then my father’s family is from Philadelphia, and I have memories of waking to the smell of slices of it crisping in a cast iron pan. The peppery pork-and-cornmeal loaf gets brown and crisp outside and creamy inside. I recently returned from a trip to Philadelphia, where I was not so thrilled with a breakfast of deep-fried scrapple. It was crisp, but greasy. I think the best way to cook scrapple is in a hot cast iron pan. No additional oil needed. Wait until the slices are crisp brown on the bottom before flipping them. Don’t fuss with them. And watch out that the pieces don’t touch — because they’ll stick together and then your nice squares of scrapple get mangled. Scrapple is available frozen in grocery stores in Fairfield County. I’m intrigued by the idea of making it, with some good quality, pasture-raised pork. Marion Cunningham has a recipe in The Breakfast Book, made with bacon instead of pork parts.