Product Recipes
- 2 pounds shoulder of pork, bone in
- 2 cups yellow cornmeal
- 1 tsp sage
- 3/4 tsp thyme
- Boil shoulder of pork until tender; put through meat grinder and return to liquid.
- Season with salt and pepper.
- Bring to boil and thicken with 2 cups yellow cornmeal.
- Cook 15 minutes. Just before taking off stove, add 1 teaspoon sage and 3/4 teaspoon thyme leaves and stir in.
- When done, pour into a loaf pan and place in refrigerator.
- Slice about 3/8 inch thick, and fry, cooking until brown, flipping and cooking other side until brown.
