The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Pork Pudding?

July 27th, 2009 · 12 Comments · Posted in breakfast

Can you identify this pork product?

Can you identify this pork product?

Apologies if this looks too much like yesterday’s post, but I direct your attention to the delectable brown blob on the right. I saw it recently advertised as “pork pudding” on our dairy’s website and had to know what it was. The “pudding” was so reasonably priced I ordered two. They arrived as small bricks, vacuum-packed, consisting of all the odd bits of the pig–the snout, the ears, the jowell, etc.

It looks for all the world the same as what we in this part of the country usually call “scrapple.” Cut a slice off the brick, then fry it with a little bacon grease in an iron skillet. Extremely flavorful, it does a great job of mopping up the yolks from the fried eggs.

This definitely falls into the category of, If you are going to kill an animal, be considerate enough to eat the whole thing. But have any of you ever heard of rconstituted pork bits called “pudding” before? I’ll have to call the dairy and find out who is responsible for this clever bit of marketing.

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  • Our Natural Life

    Ed, I’ll be interested in hearing what you find out
    about the pork pudding. Scrapple usually includes
    cornmeal, which we can’t eat. Does it have an ingredients list? If so, please post. Thanks! Cathy

  • magic cochin

    Your pork pudding looks like it’s a close relative of our haslet, a traditional Lincolnshire pork ‘loaf’ made with liver, belly pork, breadcrumbs and loads of herbs and spices (must include lots of sage); and brawn, the meat from a cooked pig’s head set in jelly made with the trotters and highly seasoned with sage, bay and mace.

    Of course we also have black pudding – that’s a whole new subject! And will provoke in depth discussion as to whether one prefers the Lancashire b-p (with chunks of white fat) or the Scottish b-p (with oatmeal and lots of spices). I’m married to a Lancashire-lad but prefer Scottish b-p.

    And then there’s Pudding Lane, where the Great Fire of London started – ‘pudding’, offal and entrails dropped from the butchers’ carts as the made their way from Cheapside to the Thames.

    There! you see – ‘pudding’ has always been pig’s bits fashioned into a ‘brown blob’. Sweet puddings are a relatively recent introduction ;-)

    Enjoy your breakfast Ed
    Celia

  • linkmaxbub

    Down here in Appalachia it’s not unusual to see a similar product described as “pudding” or “mush”. Generally, it’s scraps and odd bits of the hog cooked with cornmeal in broth then poured into a mold and refrigerated until set. It’s sliced and fried for breakfast beside eggs or on a hot biscuit with sliced tomatoes. Yum.

  • rwthompson

    I immediately thought of black pudding or blood pudding made from pigs blood, which I was brave enough to try with a traditional Scottish breakfast in Edinburgh. It turns out according to dictionary.com, our word for Pudding derives from the french word boudin, which describes various types of sausage. There is even one definition for pudding as follows:

    “A sausagelike preparation made with minced meat or various other ingredients stuffed into a bag or skin and boiled.”

    A great book that describes using all the parts of the pig, as well as beef cow and sheep, is the River Cottage Cookbook by Hugh Fearnley-Whittingstall.

  • Painted Hand Farm

    The first year I lived at the farm here is central Pennsylvania, my neighbors invited me over to a family hog processing. This is my understanding of the differences between products. When the meat was cooked off of the heads along with all the scraps it was sieved from the broth using a big basket as the liquid is poured from one kettle to another. The contents of the basket were poured out on a big table for everyone to pick through . With bones & gristle removed, the meat is run through a medium sausage grinder. If it is packed and processed at this point, it’s pudding. Back at the kettles, pon haus was being made by adding a mixture of corn meal, buckwheat flour, salt & pepper to the broth. It was then poured in loaf pans and allowed to set up. When the pudding was added to the pon haus before dolloping into the pans, then it was called scrapple.

  • ROBERT

    ALL my life ever sence i was a young boy groweing up in pa we bucher are owen piggs or hoggs eather way .to make sauge we get a old sal that was no good no more that was shot as we would say coudnt breed back .thats what we made sauge out of and scapple pudding out of baccon front sholder hams but hams .yes we use to cook off all the bones then put up on the table after it was cooked .pick off the meat off the bones to make pudding and then use some of the pudding to make scapple .so puddinding is your meat and scapple is brown sugar flower and corn meal pinch salt pepper and we have to stir it for ours it felt like in a big bucher kettle back and fourth so it wouldnt stick to the bottom of the kettle .then we scoop it out of the kettle and put it in to pans and let it set up to it cooled over night.we always did this in the winter time out side and always had 3 kettles going at all times got keep the fire going boil the water .do you no what craklens are ?thats after you press to make lare in the sauge press that the fat you press the liq goes in and comes out the bottom in to the lard cans then you let it set up and it get hard thats what you use to use for cooking .cranklings is left over in the bottom they usely wrap that up in newspaper thay allways say they used it for fox bait .when people traping.

  • Penna born

    I grew up in PA. My grandmother on my mothers side used to serve us both pon haus (what I now know as scrapple) and pudding meat. The pon haus was sliced and pan fried. The pudding meat was cooked in broth, this was then spooned over buckwheat pancakes, topped with raw onion and maple syrup. I know it may sound odd, but it was delicious. An Amish grocery south of Meyersdale PA used to sell it in frozen blocks or canned. I believe my grandmother made her own but wouldn’t tell me what it really was. I was a picky eater at the time.

  • Guy

    I grew up in Pennsylvania. When butchering the hogs, there would be a hugh iron kettle filled with pork scraps and spices boiling. The pork pudding contained no cornmeal. It came in large crocks covered with an inch of lard. We kept it in the pantry during the winter. Mother would go and scrap the lard away and dig out some pudding. She would recover the remaining with the lard. She put the pudding in a strainer over a pot to let excess grease flow out of the meat. She put it into the oven till it was hot. She then served it between pancakes.

  • Marge

    I would like to know where to buy this product. In Maryland it was stuffed in a ring like sausage. You cut the film off and squeeze out the product and I fried it with onions and bacon grease. No one here in MN knows what it is but they have something similar call potato pudding. Love to know where to order but can’t find it on the net.

  • Ed Bruske

    Don’t know, Marge. I think you have to live in traditional Amish country to find this. But I could be wrong.

  • Erika

    I just bought some pork pudding in Maryland from South Mountain Creamery (dairy delivery) and I came across this posting as I was trying to figure out what to do with it. They are at southmountaincreamery.com but this is the first time I’ve seen them offer pork pudding.

  • Ed Bruske

    We used to get pork pudding all the time from South Mountain Creamery and I prepared it just like scrapple–thickly sliced and fried.