Scrapple is often thought of as a Pennsylvania Dutch product, but it actually first became commercially available in Media, from Habbersett Pork Products, in 1863, writes Ashley Adams for The Keystone.

It’s still the same product with some minor tweaks sold in stores today.

The Pennsylvania delicacy dates back to pre-Roman Europe. It was originally a rabbit dish called panhas in Germany made from leftover scraps of meat.

Pennsylvania Dutch settlers brought the recipe to Pennsylvania in the 17^th century, swapping out the more readily available pork for rabbits.

Though not visually appealing, a proper piece of Scrapple should be dull gray.  The buckwheat flour used to help thicken the meat mixture and add flavor and nutritional value is what creates the gray color. 

It might be an urban legend, but some credit Scrapple with Labor Day’s origins.

It’s told that in 1879, Rash Liverburg, a union member at Philadelphia’s Panhas Packers, suggested a day in September when workers could get a day off to enjoy the Scrapple they were making. 

“Enjoy Your Scrapple Labor Day” became an annual tradition at the plant. The concept of a day off from work spread, leading to Labor Day as an official US holiday in 1894.

Find out more about Scrapple’s commercial origins in Media in The Keystone.