Pig liver, pig “head parts,” and cornmeal: cook them together into a thick porridge, season it just right, pour it into a loaf pan, and chill until the whole thing solidifies into a loaf. We assume Carolinians wanted to keep the dish to themselves when they called it livermush, a name which somehow manages to out-unappetize its Pennsylvania cousin scrapple. Don’t, however, be led astray by names — when livermush is sliced and fried, and served alongside eggs, or placed in a sandwich, as they do at the annual Liver Mush Festival in Marion, NC, you’ve got yourself a unique and flavorful taste of Americana (provided you appreciate the taste of liver). Continue reading
