Scrapple, a breakfast meat product, is typically either revered or reviled. Some diners may consider both the mealy texture and the product's origins unappetizing, while others grew up with scrapple as an everyday breakfast menu staple. Scrapple needs to be refrigerated after you purchase or make it; for a longer storage life, you can also freeze it.
Scrapple was originally intended as a use for the bits and scraps that result from butchering a hog to ensure that nothing went to waste. Today, the neck bones and other small pieces of pig meat are boiled in seasoned water, mixed with a cornmeal mash and then baked into a loaf shape. The loaf is usually sliced and pan-fried until it's brown and crispy.
To freeze scrapple, simply place the whole fully wrapped loaf into your freezer, or freeze individual slices in freezer bags. Freezing scrapple not only helps keep the meat preserved longer, but it also can aid in the slicing and cooking of the product. Fully thawed scrapple may have a tendency to fall apart in the pan, while cooking semi-frozen scrapple means the firmer breakfast meat will hold together long enough to be browned evenly on each side.
If you prefer your scrapple fully thawed before frying, keep the loaf or slices in your refrigerator overnight. Although the pork in scrapple is fully cooked, don't thaw it by leaving it on the counter. The contents will become mushy and leak condensation. The resulting thawed scrapple may be difficult to slice, properly fry and serve whole.