[macrojack]

I grew up on Taylor Ham and have fond memories, however, I haven't seen the stuff in 50 years. I remember it being very salty and dry with a shelf life measured in decades.
I never had Scrapple until it was served in the school cafeteria in college. I liked it a lot. Isn't it served with maple syrup?

[Bob in St. Louis]

I grew up on Taylor Ham and have fond memories, however, I haven't seen the stuff in 50 years. I remember it being very salty and dry with a shelf life measured in decades.
I never had Scrapple until it was served in the school cafeteria in college. I liked it a lot. Isn't it served with maple syrup?

You should get some. 
It is a bit salty, but not overwhelming.
It's definitely not dry though. Same moisture content as any other type of "processed" meat goes, but not dry for sure.
The shelf life....ha ha ha yea....I'll bet it's long.
Although, it was shipped in ice, so shelf life is temperature dependant.

Turns out, this stuff is wrapped in a fabric, then in a plastic wrap.
What's the shelf life after it's opened, and can it be frozen?

It's very yummy by the way. Mmmmmm tasty.

Bob

[acwd1950]

Scrapple sounds like this stuff my grandmother use to fix. It was leftover scraps of meat from pig. She called it minced meat. It was a brownish grey color and usually spicy. It was pretty good stuff.
Jersey pork roll sounds good would like to try it sometime.

Steve