Ponas also was known as scrapple in an economical way to stretch out cuts of pork. This is a personal family recipe that has been passed around in my family for over 100 years now.
Our family has made this for over 90 years. Normally the hog head is used except the jowls, they are trimmed off and cured for bacon. You normally split the head and clean, boil meat until it falls off of the bones, saving the broth.