Scrapple, had to look up how that was made. It said fried.Hubby likes scrapple (being from Pittsburgh), and that's everything but the squeal. Or as his brother calls it, "Snouts and hooves."
Here when they butchered a pig the ears, tails, cartilage bits where made into pork souse. It is seasoned with vinegar and cayenne and served cold.
They also made Hog Hasset. It was the inards cooked with gravy.

They wasted nothing.