Message:

<p>[QUOTE=&quot;gregsglass, post: 44493, member: 78&quot;]Hi,</p><p>I am back. Everything left from the pig from butchering is used. It is all ground up with cornmeal mush and seasoned. The old term is souse meat. When I was on the farm as a kid we used every part of the pig but the squeal. I do not like pickled pigs feet or as we called them trotters and scrapple. Most everything else is okay. I even tried scrapple fried and covered with maple syrup.</p><p>greg[/QUOTE]</p><p><br /></p>

Your name or email address:

Do you already have an account?

• No, create an account now.
• Yes, my password is:
• Forgot your password?

Stay logged in