Livermush

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A pound of sliced, pan-fried livermush garnished with parsley

Livermush (sometimes called liver pudding) is a Southern United States food product composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage.

Shelby, North Carolina hosts an annual Livermush Exposition the 3rd weekend of October, 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." In recognition of the unique cultural value of this meat the State of North Carolina declaired this the Official Fall Liver Mush Festival for the state. Other towns in North Carolina have added livermush festivals and include Drexel and Marion.[1]

It is commonly cooked by cutting a slice off of a premade loaf and frying it with grease in a skillet until golden brown, similar to the way Spam is prepared. At breakfast it is 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 has risen, it has appeared as an ingredient in dishes such as omelettes and pizzas. The Shelby Liver Mush Festival, "Mush, Music & Mutts," features recipe contest where everything from chips to desserts have won blue ribbons. Each restaurant in historic district of Shelby, NC offers a liver mush special giving visitors an opportunity to try different dishes made with this versatile meat. There is also, live music, a pet costume parade, kids zone, pumpkin painting and more. In 2015 the festival will include NC Breweries and a chili cook off with a liver mush chili category.

Both Mack's Liver Mush and Jenkins Liver Mush are manufacturered in Shelby, NC.

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References[edit]

  1. ^ Taylor, Charles H. "Livermush: Part of Western North Carolina's History (by Michael Goforth) (Extension of Remarks)". The Library of Congress. Retrieved 13 October 1993. 

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