Livermush (or Liver Mush) is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Considered a more tolerable version of 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 begin 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." ^*

It is commonly prepared by cutting a slice off of a pre-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, 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.

External links

• North Carolina goes hog wild over livermush (Christian Science Monitor)
• Southern Fried Skiing (Ski Magazine)
• Neese's is a popular brand that be found in most piedmont-area supermarkets

Cuisine of the Southern United States | Pork | Offal