Imagine a football stadium filled with cheering fans, but instead of players on the field, there’s a masterpiece made entirely of pork. Sounds bizarre? Well, that’s exactly what happened in Philadelphia, where a pork sculpture inspired by the Eagles’ iconic ‘tush push’ play stole the show at the city’s scrapple-shaping contest. But here’s where it gets even more intriguing: this isn’t just about art—it’s a celebration of a divisive yet beloved regional delicacy that’s as much about culture as it is about cuisine.
On Friday, Patrick Moser, a tattoo artist from Norristown, took home the top prize at the Scrapple & Apple Festival’s lighthearted art competition. His creation, dubbed the ‘Mush Push,’ paid homage to the Philadelphia Eagles’ trademark short-yardage play, blending sports fandom with culinary creativity. The contest, held at Reading Terminal Market, challenged 12 participants to transform 5 pounds (2.25 kilograms) of scrapple into art within 90 minutes. Armed with sculpting tools and a vision, Moser’s piece was judged by none other than Sasha Suda, CEO of the Philadelphia Museum of Art.
Moser described his work as a fusion of ‘Caravaggio meets Siriani,’ merging the dramatic style of the Baroque painter with the strategic brilliance of Eagles’ head coach Nick Siriani. The ‘tush push,’ also known as the ‘brotherly shove,’ is a play that has left NFL opponents stumped—and now, it’s left art enthusiasts equally impressed. But is scrapple itself as universally adored as the Eagles? That’s up for debate.
Scrapple, a staple among German families who settled in eastern Pennsylvania during the colonial era, is often the subject of jokes. Yet, when prepared with care, it’s a porcine delicacy cherished across the state. Marlin Dietrich, owner of Dietrich’s Meats & Country Store in Krumsville, Pennsylvania, knows this well. He sells approximately 300 pounds (135 kilograms) of scrapple weekly, crafting it from boiled beef and pork bones seasoned with salt, pepper, and coriander. His secret? Thickening it with buckwheat flour and roasted cornmeal, then frying it to a crispy perfection. Dietrich pairs it with another Pennsylvania Dutch favorite—apple butter—and enjoys it for breakfast a couple of times a week. ‘Making a sculpture out of it? That’s a shame,’ he quipped, highlighting the food’s culinary value over its artistic potential.
Moser’s winning entry, featuring indistinguishable football players, earned him a trophy and a $100 gift card. The public got their say on Saturday, when the sculptures were displayed at the market. Last year’s winner? A cookie jar adorned with a rooster and an egg—proof that scrapple art knows no bounds. And this is the part most people miss: the festival wasn’t just about sculptures. It showcased scrapple’s versatility with dishes like scrapple fries, an andouille scrapple breakfast sandwich, scrapple apple cookies, and even a scrapple cheesesteak. Is scrapple a culinary treasure or an acquired taste? We’ll let you decide.
Whether you’re a scrapple enthusiast or a skeptic, one thing’s clear: this festival proves that food can be as much about creativity and community as it is about flavor. So, what’s your take? Is scrapple a masterpiece or a miss? Let us know in the comments—we’re eager to hear your thoughts!
