I grew up in PA and my siblings and I used to have Lebanon bologna in our school lunches every day. I'm not sure what there is to say about it, it's alright, sort of like a sweeter thicker cut salami. Ama I guess.
Best parts include potato chips cooked in lard (many brands including Goods and Gibbles and Martins and more) and really good pretzels (Hammonds).
I moved from PA to Colorado and my mom sent me a box of tasty kakes, all melted and pretty much destroyed and then I told her I can go to my local store and buy some. Her mind was blown, same thing with Amarosa rolls.
Anyway, check it out and don't forget to purchase sweet Lebanon bologna meat sticks for your trip home.
Lebanon bologna is closer to a summer sausage or salami, except it's all beef. It has that tangy, fermented flavor.
Scrapple is made from off-cuts and offal and cornmeal, and it isn't fermented. Both the taste and texture are very different from Lebanon bologna. I think most people would find the texture to be more off-putting than the flavor; it's more like a porky hash than like a lunch meat.