Theoretically scrapple could be eaten "raw" because it's all been cooked in the process required to make the loaves. That would be terribly unlike the Pennsylvania Germans though. Full preparation includes slicing the loaf and frying the individual slices until they are golden and crispy on the outside and soft on the inside. It is generally considered a breakfast food and would be an option alongside bacon or sausage to complement eggs, fried potatoes or perhaps mixed in with all of that together. If it's eaten in slices it might be slathered with ketchup or maple syrup. Occasionally folks may even make a scrapple sandwich. Though why they'd want to is far beyond my comprehension.
Heck, that sounds vaguely similar to sausage and really not too bad at all. But wait! There's more! True enough the old adage tells you if you enjoy sausage don't watch it being made. Scrapple is even worse. First off, it starts by boiling a pig's head. Secondly the "meat" used in scrapple is the stuff not even good enough for sausage. It includes skin, tongues, hearts, brains, livers or as many a Pennsylvania German likes to say, "everything but the oink." After all that offal is boiled with the head to make a broth the meat is removed and cornmeal along with the seasonings and possibly buckwheat is boiled into the broth and the finely minced meat is added back in. Once it's all glopped up it is formed into loaves and left to set up. And you thought spam was a horrid thing!
I have to admit Mr. Lime, Diana, and Isaac are all fans of this dish which Calypso and I find especially vile. If the lovers of loaved hog offal in this house wish to celebrate National Scrapple Day they will have to do so by their own efforts. Calypso and I will instead be observing an alternate holiday, which Slashfood.com also lists for today, Cook Something Bold & Pungent Day. Bring on the curried venison!