Potted meat was standard grub in the truck when I was hunting with my ol' man as I was growing up. He loved good souse meat too. I think that's the same as head cheese. We'd also stop at an ol' country store and get some thick sliced bologna, hoop cheese, some Duke's and mustard and a loaf of bread. Sardines were good by him too, but I didn't care much for 'em. I also remember vividly him and his buds cooking up pork brains and scrambled eggs. I ate 'em just fine, but I don't think I had any real idea what I was eating.
The things we'll do to our younguns....
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