You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!

The bigger, the better when it comes to grinders!