Scrapple

Despite having a funny name and perhaps unsettling components, you can find this dish on the menu of practically any restaurant or breakfast establishment. Scrapple is here to stay and won't go away any time soon. According to the Farmer's Almanac, November 9 is National Scrapple Day, a national holiday set aside to honor the occasion. The leftover pig trimmings that aren't used in other meats like bacon, sausage, and pork rolls are turned into scrapple, a breakfast meal. If that seems disgusting to you, consider this: Scrapple is a symbol of the idea that using every part of an animal and not letting anything go to waste is more sustainable and courteous to the animal.

Scrapple is a common breakfast meat found in most eateries and breakfast places in Philadelphia, Pennsylvania, and South Jersey. Due to the fact that it was developed by German immigrants in Chester County, Pennsylvania, in the 18th century, according to the Farmer's Almanac, it is exclusive to this region. It's definitely not for everyone, despite the fact that it's a very resourceful meat. However, if you're interested, it is extremely salty and typically served on the side or on a breakfast sandwich with eggs and cheese.