10 Unusual Foods You Didn’t Know Originated In Pennsylvania

Pennsylvania’s culinary landscape is as rich and diverse as its history.

While many associate the Keystone State with cheesesteaks and pretzels, there’s a whole world of unique foods that were born within its borders.

I’ve spent years exploring Pennsylvania’s food scene, and these ten delicacies never fail to surprise visitors who think they know everything about American cuisine.

1. Scrapple: The Original Nose-to-Tail Delicacy

Scrapple: The Original Nose-to-Tail Delicacy
© Food52

My grandmother used to slice scrapple thin and fry it until the edges crisped perfectly. This peculiar pork creation dates back to early German settlers who brought ‘panhaas’ recipes to Pennsylvania.

Unlike typical breakfast meats, scrapple combines pork scraps and trimmings with cornmeal and spices, formed into a loaf that’s sliced and fried. The name itself reveals its waste-not philosophy—using scraps that would otherwise be discarded.

Locals debate whether to eat it with syrup, ketchup, or plain. Despite its humble origins, this Pennsylvania Dutch staple has developed a cult following that extends well beyond the state’s borders.

2. Whoopie Pies: The Amish Treat That Conquered America

Whoopie Pies: The Amish Treat That Conquered America
© Amish 365

Whoopie! That’s what Amish children would shout when finding these treats in their lunch boxes. I remember my first bite into a whoopie pie at an Amish market—two chocolate cake-like cookies sandwiching fluffy marshmallow cream filling.

These handheld desserts originated when resourceful Pennsylvania Dutch bakers used leftover cake batter to create something special. The traditional chocolate version remains most popular, but pumpkin, red velvet, and other flavors have emerged over time.

Despite Maine’s competing claim to fame, food historians generally agree that whoopie pies first appeared in Pennsylvania’s Amish communities before spreading throughout the Northeast.

3. Soft Pretzels: Philadelphia’s Twisted Contribution

Soft Pretzels: Philadelphia's Twisted Contribution
© Philadelphia Magazine

Walking through Reading Terminal Market, the aroma of fresh-baked soft pretzels always stops me in my tracks. German immigrants brought pretzel-making skills to Pennsylvania in the 1700s, but Philadelphia transformed them into something special.

Unlike their crunchy cousins, Philly soft pretzels feature a distinctive elongated figure-eight shape with a chewy interior and slightly crisp exterior. Street vendors once carried them on wooden dowels, selling them with mustard for a penny.

Today, Philadelphians consume about twelve times more pretzels than the average American. The city’s signature version remains hand-twisted, creating a unique texture that machine-made pretzels simply can’t replicate.

4. Tastykakes: The Snack Cakes That Built a Legacy

Tastykakes: The Snack Cakes That Built a Legacy
© Goldbelly

Last summer, I introduced my West Coast friend to Butterscotch Krimpets, and his eyes widened with that first bite. Tastykakes began in 1914 when a Pittsburgh baker named Philip Baur partnered with Herbert Morris to create individually packaged snack cakes that stayed fresh longer.

Their iconic offerings—Butterscotch Krimpets, Kandy Kakes, and Cream-Filled Koffee Kakes—became Philadelphia institutions. The company’s innovation wasn’t just in recipes but in packaging; they pioneered single-serving wrapped cakes when most bakeries sold only unwrapped goods.

For generations of Pennsylvanians, finding these treats in lunch boxes has been a childhood rite of passage.

5. Chipped Ham: Pittsburgh’s Lunchtime Revolution

Chipped Ham: Pittsburgh's Lunchtime Revolution
© Tasting Table

Grandma’s chipped ham sandwiches were legendary at our family picnics. This Pittsburgh specialty features ham sliced so thin it practically falls apart—”chipped” rather than simply sliced.

Isaly’s Dairy first popularized this creation in the 1930s, using a special slicing technique that created paper-thin sheets of ham. The classic preparation involves dousing the meat in barbecue sauce and serving it hot on a bun, creating what locals call “BBQ ham sandwiches.”

What makes chipped ham unique is its texture—almost fluffy when piled high. Western Pennsylvanians who move away often list it among the foods they miss most from home.

6. Pennsylvania Dutch Chicken and Waffles: Not What You’d Expect

Pennsylvania Dutch Chicken and Waffles: Not What You'd Expect
© Mr. Food

Forget the Southern version—Pennsylvania’s chicken and waffles dance to their own tune! I discovered this at a small diner outside Lancaster, where instead of fried chicken atop sweet waffles, I received something completely different.

The Pennsylvania Dutch version features pulled chicken smothered in savory gravy, served over plain waffles. This hearty combination dates back to the 1800s, when German settlers created this comforting dish using ingredients readily available on their farms.

The genius lies in how the waffle’s nooks capture the rich gravy. Unlike its Southern counterpart, this version contains no sweet elements—it’s pure savory comfort food designed to fuel hardworking farm families.

7. Lebanon Bologna: The Tangy Cured Meat Marvel

Lebanon Bologna: The Tangy Cured Meat Marvel
© Tasting Table

My first encounter with Lebanon Bologna came from my uncle’s holiday charcuterie board. One bite of this tangy, smoky meat and I was hooked on its complex flavor profile.

Created by German immigrants in Lebanon County during the 1700s, this fermented beef sausage undergoes a slow smoking process over hardwoods. The distinctive tang comes from a lengthy fermentation process—some traditional recipes age for up to 10 days before smoking.

Unlike regular bologna, the Lebanon variety features coarser texture, deeper color, and pronounced spices including black pepper and nutmeg. Locals enjoy it in sandwiches, on crackers, or cubed in salads—its versatility making it a Pennsylvania pantry staple.

8. City Chicken: The Skewered Surprise That Contains No Poultry

City Chicken: The Skewered Surprise That Contains No Poultry
© The Kitchen Magpie

Growing up, my mother would prepare city chicken for Sunday dinners, and I’d always giggle at the name. Despite what you might think, this Pittsburgh-area favorite contains no chicken whatsoever!

Created during the Great Depression when poultry was expensive, resourceful cooks skewered cubed pork (sometimes veal) on wooden sticks to resemble chicken drumsticks. The meat gets breaded, fried until golden, then baked until tender.

This clever economic solution became so beloved that it remained popular long after chicken became affordable again. The dish showcases Pennsylvania’s pragmatic cooking heritage—transforming affordable ingredients into something special through creative preparation.

9. Pepper Cabbage: The Zesty Side Dish With Pennsylvania Roots

Pepper Cabbage: The Zesty Side Dish With Pennsylvania Roots
© Munchyesta

At a family reunion near Lancaster, my great-aunt brought pepper cabbage that brightened up our entire meal. This simple yet addictive side dish combines finely shredded cabbage with green peppers, vinegar, and a touch of sugar.

Pennsylvania Dutch families have prepared this tangy slaw for generations, particularly during summer months when gardens overflow with fresh cabbage. Unlike creamy coleslaws popular elsewhere, pepper cabbage’s vinegar-forward profile cuts through rich foods beautifully.

The magic happens as it sits—flavors meld together creating the perfect balance of tang, sweetness, and pepper bite. Despite its simplicity, you’ll rarely find this distinctive slaw on menus outside Pennsylvania.

10. Birch Beer: Pennsylvania’s Signature Soda

Birch Beer: Pennsylvania's Signature Soda
© Food Republic

The ruby-red birch beer from a small-town Pennsylvania soda fountain remains one of my fondest childhood memories. This distinctive carbonated beverage, crafted from birch bark extract, offers a more complex flavor profile than its cousin, root beer.

Early Pennsylvania settlers learned from Native Americans how to extract sap from black birch trees. They transformed this knowledge into a refreshing fermented drink, which eventually evolved into today’s non-alcoholic soda.

Pennsylvania brands like Reading Draft and Boylan produce varieties ranging from clear to red to brown, each with subtle flavor differences. The herbal, slightly minty taste with wintergreen notes creates a uniquely refreshing experience you’ll struggle to find outside the Keystone State.