Livermush is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Vaguely similar to scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia. Livermush is colloquially known as poor man's or poor boy's pâté.
Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonnys Grill in Blowing Rock, NC is famous for its livermush
It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush's popularity rises, it is appearing as a primary ingredient in dishes such as omelette and pizza. The livermush is most commonly (and classically) eaten, however, fried and on bread, with either Mustard or Grape Jelly.
If you haven’t heard of livermush, then you’re not from North Carolina. About the only place you can buy livermush is in North Carolina, unless you make it yourself. Generally it’s trucked fresh, so the distribution area typically includes North Carolina, southern South Carolina and northern Virginia.
What is Livermush?
Livermush which may be spelled with a space (liver mush), is somewhat like sausage or scrapple. It’s ground pig parts and packed in one pound blocks and wrapped in a waxed type paper. Livermush, however, includes at least 30% pig liver by law and has cornmeal for a binding. Flavor is usually added by cooking the liver along with fatty pig parts like the snout or neck bones, and seasonings like pepper and sage are generally added.
A close cousin to livermush is liver pudding. The main difference is that liver pudding is made east of the Yadkin River while livermush is west of the divide. Liver pudding does not have cornmeal for binding, so it does not have the same slightly gritty flavor and does not hold together as well for frying.
Why Livermush?
North Carolina is a big pig state. Pigs fared better in the hot and humid climate while cows didn’t do so well. Pigs just required less care. In fact, they often ran wild in the early days, foraging off the land.
When a hog was butchered, all parts were used including the liver. Fried pig liver with onions is a popular dish in the South. But, some people do not like the stronger taste of pig liver.
Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonnys Grill in Blowing Rock, NC is famous for its livermush
It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush's popularity rises, it is appearing as a primary ingredient in dishes such as omelette and pizza. The livermush is most commonly (and classically) eaten, however, fried and on bread, with either Mustard or Grape Jelly.
If you haven’t heard of livermush, then you’re not from North Carolina. About the only place you can buy livermush is in North Carolina, unless you make it yourself. Generally it’s trucked fresh, so the distribution area typically includes North Carolina, southern South Carolina and northern Virginia.
What is Livermush?
Livermush which may be spelled with a space (liver mush), is somewhat like sausage or scrapple. It’s ground pig parts and packed in one pound blocks and wrapped in a waxed type paper. Livermush, however, includes at least 30% pig liver by law and has cornmeal for a binding. Flavor is usually added by cooking the liver along with fatty pig parts like the snout or neck bones, and seasonings like pepper and sage are generally added.
A close cousin to livermush is liver pudding. The main difference is that liver pudding is made east of the Yadkin River while livermush is west of the divide. Liver pudding does not have cornmeal for binding, so it does not have the same slightly gritty flavor and does not hold together as well for frying.
Why Livermush?
North Carolina is a big pig state. Pigs fared better in the hot and humid climate while cows didn’t do so well. Pigs just required less care. In fact, they often ran wild in the early days, foraging off the land.
When a hog was butchered, all parts were used including the liver. Fried pig liver with onions is a popular dish in the South. But, some people do not like the stronger taste of pig liver.
