King Syrup I totally get, but I still don't understand scrapple. It has been much romanticized. My father grew up eating it because he had to. Not because he wanted to. As he told me, by the time my grandmother refried on the third day into some other recipe, he tried to avoid dinner.
Maybe there is an opportunity to make some custom scrapple hoppers. 
Shoefly cake, Montgomery pie, a mince pie with real deer venison all with crispy crusts made with lard is what I really enjoyed from my Grandmother's Pennsylvania Dutch cooking! I also forgot about the sweet bologna. Not the spicier Lebanon bologna. There is a huge difference.
