Scrapple (Pennsylvania Dutch pannhaas, "pan rabbit") is a firm, sliceable loaf of pork trimmings and organ meat simmered into a broth, bound with cornmeal and buckwheat flour into a thick mush, seasoned with sage, black pepper and savory spices, then chilled until it sets. Cut into slabs and pan-fried until crisp and brown, it is the classic thrifty breakfast meat of the American mid-Atlantic — a homely regional charcuterie born of using every part of the hog.