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 Posted: Fri Nov 7th, 2008 12:42 pm
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ole
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I think I'll pass on the scrapple.And the hogjaws.
Scrapple is one of those regional things born of a sincere desire to let nothing go to waste. (Although the end-product itself is a waste.) Hogjowls are simply the cheeks of a hog smoked and cured like bacon. Although generally with a higher fat content than bacon, it serves more as seasoning than actual food.

Another particularly disgusting "delicacy" is chitlin's (chitterlings) -- another example of wringing the last bit of nutrition out of a pig. Still another is headcheese, although I understand that some actually consider it a comfort food.

Before the era of the freezer, sausage and cheese and smoked meats were the methods of choice for preserving protein over a long winter.

And last, but not least, the regional anamolies were largely responsible for 'cue. Wealthier people would eat high on the hog -- hams and loin chops -- leaving the ribs and trotters for those less fortunate. At least that little bit of history worked out well.

ole

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