A food, common in the Southern US, produced from pig liver and cornmeal and sometimes spices, typically sold in loaves, slices of which are then fried before consumption.
A tool for scraping.
Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food.
A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf.
To scrape or grub around.
An article of food made by boiling together bits or scraps of meat, usually pork, and flour or Indian meal.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or , is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving.