From Scrapple to Livermush: America’s Whole-Hog Breakfast Traditions
If you start in South Carolina and follow the scent of hog-killing weather, cast-iron wash pots, and breakfast skillets, you find that scrapple is not just one thing. It is a whole American family of thrift-born pork traditions: some bound with cornmeal, some with oats, some tucked into sausage casings, some pressed into loaves, some fried crisp, and some eaten cold and trembling with natural gelatin.