I didn’t grow up with scrapple or pork roll (also known as Taylor Ham), but encountered them once I moved to DC and traveled in the mid-Atlantic region in general. I’ve since become a big fan of scrapple, but so far pork roll doesn’t quite work for me – I’ve only had it a few times, and found it almost overwhelmingly salty. Maybe there’s a better way to prepare it (I’ve generally had it pan-fried on the side of eggs).
What other not-so-common breakfast meats are available where you live? I understand that there’s some Ohio meat-thing called goetta (or something like that) – does anyone know how that compares to scrapple? And something called livermush, which I might like since I love liverwurst, but I don’t know where to find it.