Neese's Products: Which One Is Most Delicious?

Note "Sassy Souse".

I sense a degree of ILX unfamiliarity here.

i don't think i want to know what c-loaf is...

There are lots of folks who don't know what C-Loaf is, but if you grew up on the farm you know it and love it. Try some even if you live in town.

scrapple scraapple sracple scrapple

http://www.philebrity.com/wp-content/uploads/2008/06/scrapple.jpg

http://www.neesesausage.com/shared/sidebar05.gif

do they have pork roll in the rest of the world too? or is that just a jersey/philly thing?

http://www.buynjporkroll.com/images/products/3Pw7olsbfn6nrkA85OX8_original.jpg

not that anyone has a copyright on ground up meat. i mean, it's ground up meat! and things.

I've never had any of these except the regular country sausage, which is pretty good, and the liver pudding, which I'm not too fond of. Braunschweiger til I die.

C-Loaf kinda sounds like it followed a-loaf and b-loaf in the development process and then when they finally got one good enough to keep they were just too tired to give it a more imaginative name.

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I think C-loaf sounds like a rapper.

The company has grown throughout the years to encompass an array of commercial goods like hams and ribs and an entire line of consumer goods sold in refrigerator cases throughout the region. The fresh sausage comes in three varieties: regular, hot and extra sage. They make scrapple, a Pennsylvania dish meant to be sliced and pan-fried until crispy, liver pudding, invented in the ’20s by JT Neese’s wife Miss Annie, and liver mush which is the same thing but without the cornmeal binder. They make souse, which is a North Carolina cousin to head cheese, a cold cut of pork suspended in aspic with vegetables and spices, and also C-Loaf, another southern delicacy.

“The C-Loaf used to be called ‘Chitlin Loaf,’” Tom remembers, “and the meat was 100 percent chitlins.”

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