Although I have lived Tennessee for a long time, I am from the Delmarva peninsular, where scrapple is great treat. You can make it from hog head, but you can also use a pork butt or any other piece of pork with bone. Boil off the meat meat til it is almost falling from the bone, cool and chop fine. Measure the meat, add two parts cornmeal for each three parts meat. We season it with salt, pepper, sage, nutmeg and cayenne. Add all back into the broth and cook til it gets thick, about an hour, stirring all the while. Pour into loaf pans an chill. Unmold as you need it, slice and fry. You can also use oatmeal instead of cornmeal. Haslet Stew is made at "Hog Killing Time," Take the the heart, liver and lights(lungs) and cut up cut into dice, dredge in flour, fry in lard with onions, reduce heat add water and simmer for several hours. This was my Daddy's favorite food.