Scrapple is a loaf of pork and cornmeal that is sliced and fried to a crisp, appearing as breakfast meat in the Mid-Atlantic states. Unlike bacon, sausage, and ham, which make nearly every pig-eating human very happy, scrapple is a love-it-or-hate-it proposition. Originally a Pennsylvania Dutch dish (called ponhaus), scrapple’s lack of appeal stems mostly from its visceral essence. Its taste and aroma are clear evidence that it is not ham, sausage, or bacon; it is, as its name implies, pig scraps. Like such similar ignominia as fried testicles (gonads) and livermush, scrapple tends to inspire lofty hyperbole among its fans. The overbearing praise serves as a preemptive strike against nonbelievers who wail about its repulsiveness.