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

Livermush is a Southern United States food product composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Though sometimes considered the same as liver pudding, livermush (or liver mush) is generally coarser in texture and commonly found in the western part of North Carolina. It normally has a different recipe from liver pudding, though the distinction is blurred.

Livermush 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.[1][2][3]

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.[4]

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  1. ^ Bashor, Melissa W. (23 February 2015). "Kings of Livermush". Our State Magazine. Retrieved 1 August 2015.
  2. ^ "Our Products". Neese's Country Sausage. Retrieved 1 August 2015.
  3. ^ "Cook's Corner: Livermush well-known in some parts of South". Athens Banner-Herald. 3 February 2014. Retrieved 1 August 2015.
  4. ^ Taylor, Charles H. (13 October 1993). "Livermush: Part of Western North Carolina's History (by Michael Goforth) (Extension of Remarks)". The Library of Congress. Retrieved 6 December 2010.

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