savory and sage, mixed
Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hours).
Shred the cooked pork with a fork into fine pieces or threads.
Bring to boil 1 quart of stock.
Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps.
Cook stirring until thick.
Stir the meat to the cornmeal mush and cook for 5 minutes.
Pour into a buttered loaf pan 9x5x3.
Slice 1/4-1/2 inch thick slices.
Dip the slices in flour to coat lightly and brown them on both sides in hot oil.