Foods go in and out of style. Although they are often delicious many fried foods are perennially popular. However, some have ...

Alias 76 Clinton St., 212-505-5011 In these days of pedigreed pig worship, what’s a frugal chef to do with all those boutique pork trimmings? Goetta, or, as we like to call it, the heart ...

North Carolinians swear by livermush. A loaf made from pork liver, meat scraps and cornmeal, it is typically sliced and fried. The dish is served with mustard and tastes like a rich sausage patty.

“All pork rinds are cooked the same,” says Angie Jacobs of Carolina Country Snacks. “Fried in lard, 400 degrees. The difference is how they’re rendered and cut beforehand.” ...

Scrapple is traditionally made with a handful of pork scraps mixed with cornmeal or flour and spices, and pan-fried — for breakfast or just about any other time.