Livermush
US pork and cornmeal dish From Wikipedia, the free encyclopedia
Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional dish that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food.
A pound of sliced, pan-fried livermush garnished with parsley | |
| Type | Mush (cornmeal) |
|---|---|
| Region or state | Western North Carolina |
| Main ingredients | Pork parts, liver, cornmeal and spices |
Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture.[1] It is generally prepared using a different recipe than for liver pudding.[2]
Overview
Summarize
Perspective
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings.[1][2][3] It is commonly spiced with pepper and sage.[1] The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added.[4] The final mixture is formed into blocks which are then refrigerated.[4] It typically has a low fat content and a high protein content.[3]
It is a regional cuisine that is commonly found in the western part of North Carolina, as well as being noticeably present in central North Carolina.[5][6][7] It is also consumed in other parts of the state, and is available in some areas in other states as well, such as Georgia, Virginia and areas in Florida.[1] Livermush is mass-produced in Shelby, North Carolina by two meat packing companies, Jenkins Foods and Mack’s Liver Mush and Meat Co., who distribute it to various states.[1][8]
It is cooked by cutting a slice off of a premade loaf and frying it.[3][9] At breakfast it is served alongside grits and eggs.[1] For lunch it can be made into a sandwich with mayonnaise, grape jelly[10] or mustard, either fried, or left cold.[5] As livermush's popularity has risen, it has appeared as an ingredient in dishes such as omelettes and pizzas.[11][12][13]
History
It has been suggested that livermush derives from scrapple, and likely originated from German settlers who traveled south through the Appalachian Mountains in the 1700s.[3][5] These German immigrants ate pon hoss, a spiced pork and buckwheat mixture that evolved into livermush.[7] Livermush became popular in factory towns, where workers needed affordable, premade food.[14] In the 1930s and 1940s, a five-pound portion of livermush cost around 10 cents.[3] The dish experienced a resurgence during the Great Depression.[15][7]
Today, by law in North Carolina, genuine livermush must consist of at least 30% pig liver.[3][9]
Events
Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy.[3] 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."[2] Other towns in North Carolina that have livermush festivals include Drexel and Marion.[16]
See also
References
External links
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