I've only had scrapple once. It wasn't bad, although trying to describe it to others leads to interesting looks. The fact it was cooked by my very quiet scruffy, muscley, hairy, befanged woodsman friend that tended to answer questions with one word is just extra bonus.

"Patrick, what is this?"
"Scrapple."
"What's it from?"
"Pig."
"What parts?"
"Leftover."
"What color is it before you cook it?"
"Grey. Eat."