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Record #:
10221
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In this ongoing series about favorite Southern foods, Garner discusses the delights of livermush, a food popular in North Carolina's central and southwestern Piedmont. He describes how it is made at food-processing facilities, gives his recipe for livermush shepherd's pie, and lists several restaurants the serve this delicacy, including the Windy City Grill (Hickory) and Shelby Café (Shelby).
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Record #:
22603
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A uniquely North Carolina food is known as livermush. Made of pork liver, head parts, and cornmeal, livermush from Mack's Liver Mush and Meat Co. or Jenkins Foods is a staple in western North Carolina's economic and cultural history.
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Record #:
30680
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In western and mid-North Carolina, generations of families have been making livermush, a mixture of ground hog meat and liver, spices and cornmeal. Several suppliers are Mack's Livermush and Meats in Shelby, Jenkins Foods in Shelby, Neese's Country Sausage in Greensboro, and Hunter's in Marion. The owners of these stores discuss their family recipes and the process of making livermush.
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Record #:
43854
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The festival has been held since 1985. Liver Mush is described as a blend of head meat, liver, cornmeal and various seasonings blended together to form a mush which is then refrigerated in rectangular pans forming bricks which are then cooked. the concept is thought to have derived from German immigrants.
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