3 lbs. pork neck bones
4 qts. water
2 tsp. salt
1 tsp. pepper
2 tsp. whole sage leaves, rubbed
1 tsp. savory
3 c. cornmeal

Simmer pork necks, covered in water, for 1 1/2 hours. Remove and cool, keep from stock. Remove meat from bones and chop coarsely. Discard the bones.

Heat the stock and add the salt, pepper, sage and savory. Bring to rolling boil. Gradually stir in cornmeal. Keep stirring to avoid lumps. When thick like mush, about 15 minutes, add the meat and cook over low heat for 20 more minutes, stirring occasionally. Pour into loaf pans and refrigerate. To serve, slice and pan fry in hot oil and a bit of butter.