Well, I'm glad you found a pack. I've never heard of that farm/operation that made that batch: Jones dairy farm. I'll search them later.
It is fully cooked, honestly, I don't think I'd care for it as is. Cold.
I think I cut my pound block into 10 pieces, and cooked it all at one time, in the oven. I think if you'd slice it a little bit thinner, and brown both sides it'll firm up in the middle. It'll be more like a piece of meat, something you can cut with a fork.
I taked to Gary (from the tire shop), he's bought 3 packs of scrapple so far. He said that it makes a good snack. So, I tried a slice that I'd cooked, 3 or 4 days before, and tried it cold, in a way, I liked it better than the first time.
But I've talked to all of the guys that I gave a sample pack, they all said it was good, but it does have a different kind of taste.
Talked to Shawn last evening, he's doing "pit beef", never know, he might bring a batch for me? It's just him and his wife and little kid. You know how it is, fix up a big batch of something and get tired of eating the same thing after 2 or 3 days.
But I can't say that scrapple or ponhoss is a southern thing, grits would be a southern thing. Grits are one thing that just never did catch on in this area.
Raising pigs and butchering are just part of our heritage, sad to say, it's almost a thing of the past. It's very similar to the "family farm", they are almost a thing of the past too.