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Liverwurst (puddin’s)- per lb



Pork organs, pork broth, black pepper, celtic sea salt

Scrapple: Down here in the south, people do not know what scrapple is but in PA it is well known. It is made from meat from the pig plus corn meal and a gelatinous broth, all formed into a loaf and frozen.

This Scrapple version calls Puddin’ and is made without cornmeal or oats.

After you buy it, thaw it in the fridge for 18 to 24 hours, then slice thin and fry in tallow, lard or bacon fat.

This Liverwurst looks like Scrapple. Made from our own milk-fed and always Soy-free Heritage pigs.


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