Similar local PA vein: scrapple. They're both vehicles for less desired parts of various unspecified animals. Scrapple has some strong, distinctive spices, and it's usually sliced and fried as a breakfast protein.
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.