SCRAPPLE! I love scrapple. Rapa Brand preferred. Ground up pig jowls, snouts and lips...yum! My grandfather in the Shenandoah Valley made it. Called it "pohn-hoss" (I'm sure that's not how it's spelled...if it actually has a spelling.) Cut it thick and fry it tosty with a soft center. My wife can't even be in the kitchen when I cook it, much less eat it. Jim, Grandson of the Valley farmer and barn-building carpenter Homer, Rhodes.