About every ten years I will have a taste for souse. Now the nice thing about souse is it reminds me how grateful I am to have other things to eat. My wife’s grandparents use to eat it every week or so and I was always amazed that they seem to like it. Usually served cold as part of a sandwich or on a cracker. It has similar ingredients to scrapple. In our area the main producer of souse that is available in stores is made by Gwaltney.
Souse, of course, made from a pig's head cooked down until the meat falls off, than the meat is separated from the head, mashed up fine and vinegar or a brine, pickle, red and green peppers is added. Since a pig's head is mostly bone there will be a great deal of gelatin mass in with the meat. The whole mess is poured into a loaf pan and refrigerated until it forms a terrine-like product usually in the shape of a loaf. It is then sliced. Like scrapple the taste will vary with the maker. Unlike scrapple, souse is just pig cooked down to a gelatin mass with no corn meal binder added.