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made, primarily, from the meat of the head. Pig feet were cooked whole. Brains were mixed with eggs, and scrambled. The liver was sliced and fried. Jowl bacon was made from the fat on the lower side of the jaw. Chunks of backbone, another of my favorites, were cooked, often with sauerkraut.
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There was very little that was not used in one form or another. My Dad used to say that we used everything, and that once we tried canning the pig’s squeal, but it wouldn’t keep.
Even the water or broth that was left from cooking the pudding meat was used to make the best scrapple you ever tasted, but, again, we didn’t call it scrapple, it was ‘pon horse’ to us,
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