Around here when we butcher hogs, the tiny scraps, and bones are thrown in a huge pot to boil for a few hours. The bones are fished out and the meat scraps ground into a puree. The puree is added back to the broth and then brought to a boil again. We add, a bit of salt, a little black pepper, 75% corn meal and 25% flour and simmer until the whole thing starts to thicken. Pour into loaf pans and chill. When cold, dump out the jelled loaf and slice thinly and fry in a medium heat skillet. When it is crispy on one side, flip it over until crispy on the other. Serve hot with apple butter for breakfast.