You may have heard that West Coast Scrapple uses pure, handcrafted, natural pork from Oregon’s Carlton Farms, but you may not be aware of some of the other details we labor over in making some of the best tasting single-batch, artisan scrapple in the United States.
Here at West Coast Scrapple we take the creation
of a superior batch of scrapple seriously.
Compared to mass produced east coast scrapple manufacturers we have many distinct advantages in our production methods. These advantages translate into superior taste and significantly healthier scrapple. For instance, we hand separate the fat from the meat before reintroducing the lean meat back into the cooking process with a measured amount of fat for each batch.
Hand separated . . . think about that!
It’s labor intensive, but the goal is to give the customer what they want . . . a healthier breakfast alternative with all the traditional taste!
In the creation and making of West Coast Scrapple we consider every step and ingredient as an opportunity to vary and improve our product.
When making scrapple the following is a short list of some of the details we constantly review and experiment with:
- Type of pork meat cuts and mixtures
- Slow cook, fast cook, dry cook, pressure cook, steam cook, simmer cook, roast cook
- Grind and coarseness of cooked meat
- Composition of vegetables and spices used to create the stock
- Specific gravity and “thickness” of the pork stock
- Timing for additions of spicing to the stock
- Types of and blends of salts and peppers used in the spicing
- Considerations to culinary varieties of sage
- Fresh and dried spice combinations
- Types of, and blends of, flours and cornmeals
- Size and shape of the finished units
As an example, for the last several months we have started to include a new blend of peppers in our recipe. We tried an all-white peppercorn version of scrapple that we did not like because the pepper overwhelmed the other savory flavors. We researched pepper further and surveyed the marketplace for alternatives that we might like to incorporate into our recipe.
As the process unfolded I kept coming beck to a recipe for filet mignon that I used years ago. In that recipe the wine sauce asks for a dried peppercorn blend which is crushed and introduced late into the recipe so the flavor remains strong on the tongue. This method imparts a “smooth” pepper flavor, not a “hot” pepper flavor like red peppers give. The flavor is quite different than black pepper or white pepper which most people are more familiar with. For you chefs and foodies out there who are familiar with the use of peppercorns you know what I am talking about.
Suffice to say that when you go to the supermarket such as Whole Foods you will find various peppercorn varieties costing up to $225 per pound. Contrast that cost with white or Simply Organic® black peppercorns which cost about $25 per pound.
The result of using a pepper blend in our scrapple that includes several varieties of pepper types, other than just black pepper, has been grand in my opinion.
You’ll have to taste it for yourself.
These are the types of decisions and creativity that feeds the “chef” in both Nephew Michael and myself. We are driven to produce a high-quality scrapple with high-quality ingredients for customers interested in all the traditional scrapple flavor without all the fat, sodium, and cholesterol of traditional scrapple recipes.
As we say on our label, “Scrapple Re(de)fined”.