Scrapple is made from what's left after butchering a pig. Head, liver, heart, tongue — everything is used.
Recipe
Boil scraps until tender (2-3 hours). Remove meat from bones, chop fine. Add cornmeal to broth (1:3 meal to liquid), salt, sage, pepper, nutmeg. Stir 30 minutes until thick porridge. Pour into a pan. Cool — it sets.
Serving
Slice 1 cm thick, pan-fry until crispy crust. Serve with eggs, maple syrup, or ketchup. Farmer's breakfast.
Philosophy
Waste nothing. From what others throw away, the Amish make a delicacy. Scrapple sells at Lancaster markets for $8-12 per loaf.