Nolan of Stryker Farms gave me a slab from a fresh batch of Stryker scrapple at last Sunday's Headhouse market. Thanks Nolan!
Stryker's product does indeed make Philly "The Big Scrapple". This is great stuff, deftly seasoned and not salty. A clean porky flavor light on the greasy but plenty of juicy and a total absence of the gristly! Nolan told me that he uses buckwheat flour and he doesn't use snouts--both practices account for the specialness of his scrapple. Most importantly he makes scrapple from his own heritage breed pampered pigs.