Cook pork in water until meat is very tender and falls off the bone.

Separate lean meat from fat; discard the fat.

Refrigerate the cooking liquid.

Once cooled, remove and discard any solidified fat from the top of the liquid.

Measure out 3/4 of the cooking liquid and add salt.

Bring the salted liquid to a boil.

Slowly add cornmeal, stirring constantly in one direction to prevent lumps.

Reduce heat to low and continue stirring.

Add black pepper, powdered sage, and savory.

Cook for 5 minutes, stirring continuously.

Stir in the cooked pork, which should be ground or finely chopped.

Thoroughly mix the meat into the cornmeal mixture.

Cook for about 5 minutes longer, stirring to ensure even consistency.

Grease a Pyrex loaf dish.

Pour the scrapple mixture into the greased dish.

Refrigerate overnight to allow the scrapple to set.

The next morning, slice the chilled scrapple.

Chill slices before serving.

Serve with butter and syrup.