Pastured Pork Scrapple - 2lb loaf pans

There's a reason the Italians call their version of this "Coppa di Testa." To be fair, everything sounds better in Spanish and Italian. Scrapple is the American version of head cheese, brawn, puddin', whatever you wanna call it, with some corn meal and buckwheat for good measure. One of our family favorite breakfasts, we slice ours thin and fry it  until it's brown on both sides. Our kids love it with maple syrup, but Anna grew up with the savory version and some ketchup. However you like it, you can rest assured you're eating nose-to-tail!