> nefarious unmentionable pig-parts
Uh... SPAM is high on the hog. Just shoulder-meat and gelatin, water and spice.
If served as a Shoulder Roast, with bone and blubber, you'd say "Magnificent!" You think SPAM is "phoney" only because real pigs don't grow so low-fat in rounded-rectangles.
No, what you are thinking of is scrapple.
Riggler has seen it on menus. It is traditional from Philadelphia west to the mountains, and rarely anywhere else. It may be of German origin. It may be why so many Germans went to America: their neighbors forced them out.
You cut your shoulder roast, your bacon, your other big lumps. You chop leftovers and stuff them in guts for sausage. What's left, you sweep up and mix with (maize) corn-meal, press into a loaf. "Good" scrapple has so much fat it never goes bad. Slice it and fry it, call it breakfast. Various toppings are tried to disguise the stuff.
http://en.wikipedia.org/wiki/Scrapple