To avoid wasting scraps of meat left over from butchering that are not used or sold elsewhere, the scraps are used to make scrapple. Scrapple is best known as a regional American food of the Mid-Atlantic states (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple (or pon haus) is commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. As a child, my job was to stir this mixture in our outdoor kettle.
Separate one hog's head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 to 3 hours or until meat falls from bones. Skim grease carefully from the surface, remove meat, chop fine, and return to liquor. Season with salt, pepper, and sage to taste. Sift in cornmeal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased pans and refrigerate until ready to use. Cut into thin slices and fry until crisp and brown.