A recipe for using the “gross” bits

by Cathy Finley of Laurica Farm

Organ meat is the most nutritious part of the animal but not always appetizing in our modern diet. But when you purchase a whole animal, you have to be creative and use every part to get the best value. We always promote using pasture raised animals for optimum health benefits.


  • 4 trotters
  • 1 pork liver
  • 1 pork heart
  • 1 bay leaf
  • 4 cups of roasted cornmeal
  • 3 Tbsp. of Himalayan pink salt
  • 1 tsp. of freshly ground black pepper
  • 1 tsp. onion powder
  • 2 tsp. of freshly chopped herbs (we recommend sage and parsley)
  • 2 Tbsp. of lard (render your own for maximum deliciousness)
  • Seasoned flour for dusting


  1. Place trotters and organs into a pot and boil for 10 minutes. Throw away this water which is full of denatured proteins and refill. Boil for 3 hours checking every 30 minutes and removing any ‘scum’ that has risen to the top.
  2. Strain the broth into a clean pot and add the bay leaf. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
  3. Bring the broth to a simmer. Combine the cornmeal, herbs and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
  4. After 30 minutes it is ready to pour. Rinse 9 small bread pans or 3 large loaf pans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
  5. When ready to eat, unmold the scrapple onto a cutting board and cut into ½” slices. Put the flour into a shallow dish and dredge each side of the chilled scrapple.
  6. Melt lard in a skillet to a medium-high heat and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup or alongside pasture raised, farm fresh eggs.

(The loaves can be unmolded and frozen but will keep refrigerated for about 1 week).

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