Bring pork to a boil in 2 cups water with 2 teaspoons salt in Dutch oven; simmer until tender.
Remove from broth; cool.
Grind pork; return to broth.
Heat to boiling; add oats.
Cook, stirring, until oats drop from spoon.
Add thyme aid additional salt before mixture thickens.
Pour into molds; let stand until firm.
Remove; wrap in foil or freezer paper.
Freeze; cut in thin slices.
Fry in butter until crisp.