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, 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.[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.

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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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