Very few British items I don’t like. Haggis (which tastes like spicy liverwurst), black pudding (MUCH better than white pudding, which is basically oatmeal and animal fat), even British bangers (in Toronto, I have to settle for Irish sausages to get that nice mealy texture).
Marmite on hot buttered toast … mmmmmmmmmmmm! :o Even better with an egg (fried or poached) or some toasted cheddar cheese on top! Sublime!
Is the “scrap pork” in scrapple pig parts that wouldn’t ever be eaten on their own, like eyeballs and penises, or is it just the stuff that gets trimmed away from choicer cuts?
Mexican chorizo, which is made from what’s leftover after you’ve made scrapple. Scrambled with eggs for a breakfast burrito? Yum!
The latter, at least in the commercial stuff. Goodness knows what the “everything but the oink” brigade puts in it.
Then I fail to see the ewww factor. Unless ingredients besides the pork itself grossify it.
I always thought it was headcheese with cornmeal filler. Pretty good eats when pan fried.
I don’t much of an aversion to assorted pig parts but I used to balk at some of the more ‘fragrant’ portions of the lower digestive tract. They’re still pretty intense when deep fried but I enjoy them in stews and soups.
Another favorite of mine is stinky tofu. Definitely an acquired taste but once you’re hooked…
When my grandparents kept hogs, they would sell most of the prime stuff, set aside some other cuts to make sausage for themselves and then make scrapple with the trimmings left over from the sausage production. But I was a little kid visiting the farm from the burbs so it was all a little bewildering to me. They only had a few hogs at a time.
Snort, same as Spanish chorizo, Peruvian chorizo, and any other kind of chorizo except bife de chorizo… (which is a meat cut). And quite a few other sausages, nobody is stupid enough to use prime meat for those.
The only part of a pig that can’t be used is the oink, after all.
An old coworker once made a reference to “horsecock sandwiches”. Was there ever really such things?
Mushrooms, tuna, sushi, fish in general really.
No one has mentioned Potted Meat?
Armour makes the best one: it’s sold next to Vienna Sausages in the canned meat/fish section. The ingredients are a little off-putting (Mechanically separated chicken, beef tripe, water, salt, and spices), along with the fact that it resembles canned cat food. It’s also verrry salty!
It was a childhood fave: spread on white bread, even better cold than at room temp. Sort of like spreadable bologna, but a little gritty from the tripe. I remember tripe being the first ingredient, I guess tripe is too expensive to be sold in a 50¢ can of meat.
“There aren’t too many products that feel the need to reassure you that they are, in fact, ‘food.’”
http://www.thesneeze.com/2003/steve-dont-eat-it-vol-1.php
So apparently scrapple is not like Spam, mea culpa. But, I am currently in possession of 11 cans of various flavors of Spam ordered direct from the factory! Envy me!!
I give you tiger meat! Some people add raw egg to it too so it’s basically like a raw meat loaf.
My wife likes natto. As you describe, she (rightly) chastised me several years back when I expressed some disgust as she dug into her natto one evening. She likes raw-fish sushi too, but that’s not unsettling for me to watch like natto is, with its stringy, fungal mucus. Anyway, yes, I bite my tongue these days when she’s enjoying her natto.
Interestingly, she still feels entitled to recoil in horror when I tell her I had a greasy cheeseburger and French fries for lunch; go figure. 
Spanish and Peruvian chorizo are made from salivary glands and lymph nodes?
::sulking:: Not real tigers. Durn! ::sulking::
I carried it in my knapsack when I was down by the railroad tracks pretending I was Sgt Saunders. Real K-ration type food! :o
Always marveled at it on the shelf when I was a kid. When I saw it, it was labeled “Potted Meat Food Product,” which is not the most appetizing description.
Along with the ingredients you mentioned, the star of the list that I remember was “partially defatted cooked pork fatty tissue.” Makes your mouth water, don’t it?
I forgot this one. I like natto, too! And my husband has to turn away his face as I eat it, so he won’t see the strings.
It tastes a little like camembert, and a little like coffee. Good stuff!
Was your cow-orker ever in the Navy? Kielbasa is colloquially known as “horsecock” among us squids.
