I'm sure prepared right they could be good.
Done right they are very good. It can be made into head cheese or souse, souse is usually a pickled version. It's very good on crackers with cheddar cheese and a dash of Frank's hot sauce. Souse IMHO is the best.
That’s mostly what we do except our souse isn’t pickled. We clean then boil the heads until the meat falls off the bone. Season the meat and put in loaf pans....lots of pepper, sage, etc. There’s more good meat on a hog head than most folks realize.
Puddin meat if you were Pa. German.
But, it needs a touch of liver in it.
Not like the industrial packers that use it as a place to
dump the whole liver. And that's what their product tastes like.
Liver is added like a spice. If you can just tell it's in there, perfect.
Take the broth, mix in cornmeal and flour,
put that in another loaf pan.
When it sets up...scrapple.
Unless you are one of those Philly area rich types.
Then they put the puddin meat in the scrapple.
Around here, we made two different breakfast products.
Puddin is eaten as a side, made into cold sandwiches, or
fried up and put on pancakes.
Scrapple, fried crusty, covered in maple syrup...
It's a beautiful thing.
