I'm made of hog offal, like the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once I'm cooked, the bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush out of me. My meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. My mushy self is cast into loaves and allowed to cool thoroughly until I'm totally gellin'. Now you can eat me!
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