Back in the day, when a hog was slaughtered, every part was used and nothing was thrown away. The higher end cuts went to those on the higher end of the economic scale, those who could afford to eat high off the hog. The lesser parts were sold to the working class. In the days of slavery, plantation owners looked for cheap but hearty high-protein meals to feed the slaves. To that end, a stew was developed by cooking down the hog head and organ meat with vegetables and spices aka Brunswick stew.
Georgians continued to make their Brunswick stew in the traditional manner, long after slavery ended, until health department restrictions forbade restaurateurs and Georgia stew masters, or stew dogs as they are known, to use the hog head. Now Georgia Brunswick stew is commonly made with chicken, but additional spices and vinegar are added to replicate the taste of the hog.