Sousemeat

Meats eaten included many pork entrees such as salt pork, chitterlings and sousemeat.

One of his favorites was what we called sousemeat, a conglomeration of feet, ears, faces, and other parts that were cleaned thoroughly, boiled into a homogeneous glutinous consistency, seasoned heavily, and then formed into a large loaf.

Mr Fox rose and donned a white apron, old bloodstains bleached light pink, tied it in the back and approached the meatcase and switched on a light that illuminated rolls of baloney and rounds of cheese and a tray of thin sliced pork chops among the sausages and sousemeat.

But it was over to Jimmy's father, James Earl, for the really big gestures in cooking; he would conjure up waffles or battercakes for breakfast and a remarkable “special occasion” conglomeration called sousemeat of pigs' faces, ears, feet, and "other parts," which was boiled into a gloop, richly seasoned, and then shaped into a loaf.