I am originally from the Philly area and grew up eating and LOVING!! Habersette's scrapple and Taylor Pork Roll.
As far as my taste buds can tell, the scrapple tastes exactly the same as I remember from the 50's and 60's. However, I have detected a subtle change in the taste of pork roll. I remember it tasting a bit more tangy/sour/edgy, back in my school lunchbox days.
Could any of you Taylor historians or archivists do some research to find out if/when/why, the Taylor recipe was tweaked?