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Marc, you have that right. I live in York and still remember helping the family butcher about this time of the year. Everthing that was leftover went into the cooking kettle. As the fat cooked off you got cracklings, or pork rinds, which you ate hot right out of the kettle and the remainder was pudding meat or you mixed it with cornbread and spices. I've been many places in this country and have never found pudding and scrapple as good as here in south central PA.
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