Have you or kleinbl00 or ThurberMingus ever had souse? It’s basically gelatanized, uh . . . lesser desired pig bits, as a sandwich filling. It sounds terrible, but it goes great on rye with mustard, but eaten sparingly. It’s delicious, but overwhelming, so a little goes a long way.
Never had souse. My Dad's family used to slaughter hogs every year and they would toss the head in a giant pot with whatever else was left after butchering the cuts for smoking, lard, and sausage. The start of the process is the same as souse, except that at the end enough cornmeal is added to prevent it from becoming aspic. Then after it's cooled and set, instead of eating it cold, it was sliced, fried, and eaten for breakfast. It's usually called scrapple, but they called it panhaus I think.