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North Dakota | I worked in a meat plant out of high school to earn money for college. Head cheese, liverwurst, etc. contained what I would call pork trimmings. Fat and meat left over after choice cuts were obtained. Spent a lot of time trimming and cutting the head and bones. Got the scars to prove it. Really some of that meat is the most tasty IMHO. Wasn’t much left of the animal when we got done. Locals would pick up some the organs like stomach and intestines for tripe. Skin for rinds, etc. | |
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Liverwurst: ingredient label.
