GREENWICH TWP., Pa. - It's safe to say that Amy Strauss likes scrapple, the classic Pennsylvania Dutch food.
"I will eat scrapple every day for the rest of my life. It is my desert island food," said Strauss, the author of the book, "Pennsylvania Scrapple: A Delectable History".
The food, really, is as old as America.
"It's also delicious, rich, has a crazy textural playground. We got a crunchy exterior, and a crazy interior," said Strauss lovingly.
But really, what's in it? And how is it made? To find out, 69 News went to Dietrich's Meats in Greenwich Township, near Kutztown.
"You can make a hundred batches of scrapple a year and not every one's gonna be exactly the same," said Marlin Dietrich, who learned how to make scrapple from his parents on their farm.
Basically, they take beef and pork parts, mix it with seasonings, and turn it into a broth. Then, they thicken it with buckwheat flour and cornmeal and form it into loaves.
Dietrich's is known for its scrapple. In fact, people from California have them deliver it.
Marlin's mom, Verna, is the master.
"We keep it good and meaty, and it fries nice," she said.
Verna opened Dietrich's with her husband 41 years ago.
"We just made it the old-fashioned way," she said about their scrapple.
Today, Verna's whole family, down to her great-grandson, Owen, is part of the operation.
Scrapple is trendy now in some places. Chefs in cities have been known to put it on pizza or Asian style buns, but in the end, it's always going to be Pennsylvania Dutch.
"I like to say that people love scrapple so much because it's a big flavor memory. If you're raised with scrapple, when you have a taste of it, it's a taste of home," said Strauss.
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