Long-time readers of The Amish Cook column may remember various mentions of "Pon Hoss" through the years. This Amish pork favorite is usually enjoyed around butchering day. In many Amish settlements, February is prime butchering time. Butchering a hog is a messy affair and you really don't want to be doing it on a hot July day, so many Amish families make an all-day event out of butchering. Pon Hoss is made up of some of the scraps from butchering time. Some people know this dish as "scrapple." How many of you have heard of or tried scrapple. This is a video (some of you have have seen it on the old site) I made on a visit to Lovina's last winter. Makes for a yummy breakfast along with some eggs. The school-age children had left for the day, so it was just Rachel and I and Lovina and some of the older ones...makes for a quieter time in a usually pleasantly chaotic kitchen:)
About Kevin Williams
Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.