Scrapple Chronicles: Episode 2

Who knew that scrapple could be such a rich field to mine? Is it me or is this fascination akin to the act of rubber-necking when one passes an unfortunate car accident on the roadway?

Well, here are a few more juicy email missives from my old pal.

J. Beemis writes

(sent to the Jones Dairy Farm regarding Country Style Scrapple)

Hi Mr. Jones,

I saw your web site and boy is my mouth watering. What I'd like to know, what meat parts are included in Scrapple, and, maybe more importantly, what meat parts aren't good enough to go in scrapple? Are those the ones in hot dogs?

Also, I am thinking of doing a little home pork production, I think I've got room for at least two porkers in my apartment, it's a 2 bedroom deal and they would share one bedroom. Anyway, any suggestions, or piglets you could offer would be great - don't worry, I'm not going to compete!


Red, white and true

J. Beemis

And their response...

Subject: Jones Dairy Farm Country Style Scrapple
From: "Shirley Hartwig"

Mr. Weismuller:

Thank you for contacting us. The ingredients statement for our scrapple is: Pork Stock, Pork, Pork Skins, Corn Meal, Pork Livers, Wheat Flour, Pork Fat, Pork Hearts, Salt, Spices.

We do not produce hot dogs and am not sure how the ingredients statement reads for them. [editor's comment: seems like Shirley may be getting a little "uppity" here]

We do appreciate your interest in our scrapple and for taking the time to contact us.

Shirley M. Hartwig
Manager of Consumer Relations
Jones Dairy Farm
Phone 920-563-2431

Now, J. Beemis has been a busy soul, he also has corresponded with Kunzler, another fine meat packer, here's the trail...

J. Beemis writes

Hi Mr. Kunzler,

I didn't notice on your website the ingredients of
your scrapple, are you trying to hide something? Can
you please advise? My doctor has put me on a specific
diet, and has ruled out certain meat "parts" - lips,
snouts, ears, cheeks, knuckles, sphincters, eyes,
tongues, testicles.

When I was a boy we used to get our scrapple from my
grandmother, and I can't tell you what part of the cow
or pig she used, not because I don't know, but, well,
because it would be inappropriate to mention "those"
parts in an email. I wouldn't want to offend your
senses.

Also, I am thinking of doing a little home pork
production, I think I've got room for at least two
porkers in my apartment, it's a 2 bedroom deal and
they would share one bedroom. Anyway, any suggestions,
or piglets you could offer would be great - don't
worry, I'm not going to compete!

Red, white and true

J. Beemis

And Kunzler replies...

To: "J. Beemis Weismuller"
Subject: Re: scrapple
From: CPatalano@kunzler.com

Dear J. Beemis,

Thank you for your interest in Kunzler and our products. Please find below the ingredients to our Scrapple which are also clearly listed on the package:

Ingredients: Pork Stock, Pork, Pork Skins, Pork Livers, Whole Wheat Flour, Corn Meal, Salt, Spice. [editor's comment: What, no Pork Hearts? seems like Jones may be the superior scrapple! You read it here first!]

As far as piglets are concerned, I would suggest contacting a local farmer. We no longer keep live animals here at our plant locations. [editor's comment: Not even a jovial mascot?]

Thank you again for your interest and if you have any future comments or questions please feel free to contact us again.

Sincerely,

Cheryl Patalano
Kunzler and Company, Inc.
Customer Service
717-299-6301 ext. 159
1-888-Kunzler (586-9537)

I guess you would call that a "dry" wit. Stay tuned for more exciting meat correspondence!