Rapa Scrapple celebrates 100 years with push beyond breakfast in Baltimore

Rapa Scrapple, a brand celebrating its 100th anniversary, remains a staple on Baltimore breakfast tables, according to The Baltimore Banner. The company recently promoted scrapple fries at a tailgating event outside M&T Bank Stadium before a Ravens game, signaling efforts to broaden scrapple's appeal beyond breakfast.

The company, based in Bridgeville, Delaware, was founded a century ago by brothers Ralph and Paul Adams. Its recipe, featuring seasoned pork scraps with sage and warming spices, has remained unchanged, said Rapa's vice president and general manager Donna Seefried.

Scrapple has deep roots in the Mid-Atlantic region, dating back to Dutch and German settlers who used cornmeal and leftover pork parts to make the dish. Rapa Scrapple is the leading brand in Baltimore and Washington, D.C., which together form its largest market, according to company sales manager Curtis.

The brand is now aiming to build scrapple's presence at dinner meals, as highlighted by their new slogan, “100 years of breakfast…and more!!” Baltimore chef Jesse Sandlin noted scrapple’s strong local following and its popularity compared to other breakfast meats.

Rapa also offers turkey and beef versions of scrapple, catering to diverse tastes. The company’s push to expand scrapple’s role in local cuisine reflects a growing interest in offal and traditional foods in the Baltimore area.