More broadly, scrapple is primarily eaten in the southern Mid-Atlantic areas of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, North Carolina, and Washington, D.C.).

Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.

The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.

It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.

[12] As a result, scrapple is strongly associated with areas surrounding Philadelphia, Pittsburgh, Baltimore, Washington, D.C.; Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula.